Chef Dads Chicken Tortilla Soup Valley Dish Recipe 55

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DANNY'S CHICKEN TORTILLA SOUP



Danny's Chicken Tortilla Soup image

This recipe came from my buddy Danny at work. He brought it for one of our luncheons here and everyone loved it including me. If you read this, Danny. Thank you for the great recipe!

Provided by Gingerbear

Categories     One Dish Meal

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 12

1/2 cup real butter
1 cup finely chopped onion
4 cans cooked chicken (white)
1 package mild taco seasoning
1 package hidden valley ranch dressing mix (original flavor)
2 cans chopped green chilies
1 (24 ounce) can crushed tomatoes
3 cans great great northern beans, drained
2 cans rotel diced tomatoes with green chilies
2 tablespoons poultry seasoning
2 tablespoons cumin
salt and pepper

Steps:

  • In a large dutch oven, saute butter and onions.
  • Add remaining ingredients, including 1 (24 oz.) can of water.
  • Bring to a boil, reduce heat to low and let simmer-- the longer, the better in order to let the flavors combine.
  • Serve with sour cream, grated cheese, chips, cracker or cornbread.

CHEF DAD'S CHICKEN TORTILLA SOUP VALLEY DISH RECIPE - (5/5)



Chef Dad's Chicken Tortilla Soup Valley Dish Recipe - (5/5) image

Provided by carrie_owens

Number Of Ingredients 18

Ingredients
1 Rotisserie Chicken � pre-cooked from your grocers deli (skin removed and meat peeled off)
5 Cups Chicken Stock
1 Can Tomato Sauce
1 Can Diced or Chopped Tomatoes
1 � Cups Frozen Corn
2 Tbsp. Butter
1 Onion (diced)
1 � Cups Celery (diced)
6 Cloves Garlic (minced)
1 Jalapeno (stems & seeds removed then diced fine)
1 tsp. Hot Sauce
Ingredients: Spice Blend
4 teaspoon Kosher Salt
1 teaspoon Black Pepper
1 teaspoon Cumin
1 teaspoon Chipotle Chili Powder
Corn Tortilla Chips or Strips (your favorite)

Steps:

  • After you've peeled meat from your chicken, chop it into bite size pieces then put in a bowl with the juices that came from its container. Set aside. Combine your spices in a small bowl and mix well then set aside. In a large pot or Dutch oven over medium high heat, melt your butter then add the onion, celery, garlic & jalapeno. Sprinkle about � of your spice blend over the top then saut�or about 5 minutes until the veggies have become tender. Add the stock, tomato sauce, diced tomatoes, corn, hot sauce and remaining spice blend. Stir well and bring up to a simmer. Once it starts simmering, lower the heat to medium low and continue simmering (uncovered) for 5-10 minutes � stirring occasionally. Add your chicken to warm thru then taste for any seasoning adjustment you may want to make. Turn off heat then cover until ready to serve. Sprinkle tortilla strips or crushed chips over the top when serving. Cooks Notes: When buying canned tomato products, I always recommend the organic brands for better flavor. If you don't have frozen corn available, use 1 can, drained. Finally, 5 cups of chicken stock is an odd number, so go ahead and use one 32 oz. container (4 cups) + 1 cup of water if you'd like.

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