Be careful of adding too much salt. To serve, ladle soup into deep bowls. Garnish with a dollop of sour cream, chunks of avocado dipped in lemon juice, slices of black olives and a small handful of thin corn tortilla strips that have been deep fried. Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam.
Learn how your comment data is processed. Over the years, we've collected and hosted thousands of recipes and improved the design of our website several times to make our free recipe archives more useful, informative and fun to use. Houston's Tortilla Soup. Directions: Combine the first seven ingredients in a large stockpot and cover with water by about 2 inches.
Bring to a rapid boil; lower heat to a simmer and cook for about 1 hour until chicken is tender and falling off the bone.
Strain and reserve the broth. Tear pieces of chicken into small pieces. Set aside. In 4 cups of the reserved chicken broth, boil the potatoes until tender. Reduce heat to low and use immersion blender to blend vegetables and tortillas to make a bisque-like texture.
Raise temperature to medium and add tomatoes and Ro-tel with their juices , and shredded chicken, cooking for about 5 minutes. You are commenting using your WordPress.
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