This is a great soup! It is fun and easy to make your own tortilla strips for the garnish. We have had Chicken Tortilla Soup at restaurants and this soup is very similar to what we have tried in the past.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
6 |
12 |
18 |
24 |
30 |
36 |
| Ingredients | ||||||
| Shredded or chopped chicken |
2-1/2 C. |
5 C. |
7-1/2 C. |
10 C. |
12-1/2 C. |
15 C. |
| Enchilada sauce mix |
1 packet |
2 packets |
3 packets |
4 packets |
5 packets |
6 packets |
| Canned tomato puree |
28 oz. |
56 oz. |
84 oz. |
112 oz. |
140 oz. |
168 oz. |
| Water |
2-1/2 C. |
5 C. |
7-1/2 C. |
10 C. |
12-1/2 C. |
15 C. |
| Canned chopped green chilies |
4 oz. |
8 oz. |
12 oz. |
16 oz. |
20 oz. |
24 oz. |
| Chopped onion |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Minced garlic |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Chicken broth |
1-3/4 C. |
3-1/2 C. |
5-1/4 C. |
7 C. |
8-3/4 C. |
10-1/2 C. |
| Chili powder |
2 t. |
1 T. + 2 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
1/4 C. |
| Salt |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Black pepper |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Chopped fresh cilantro |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Frozen corn |
10 oz. |
20 oz. |
30 oz. |
40 oz. |
50 oz. |
60 oz. |
| On Hand Ingredients | ||||||
| Corn tortillas |
4 |
8 |
12 |
16 |
20 |
24 |
Assembly Directions:
Slow Cooker: Place all the ingredients except corn in a slow cooker. Stir to mix. Cover and cook on low for 6 to 8 or on high for 3 to 4 hours.
Stovetop: Place all ingredients except corn in a large stock pot. Stir to mix. Bring to a rolling boil. Turn down to medium and cook for 20 minutes or until the onions are tender but not mushy.
Freezing Directions:
Cool. Add corn to soup and stir to mix. Pour into freezer container or freezer bag. Seal, label and freeze.
Serving Directions:
Thaw. Reheat; stirring often. Preheat oven to 350 degrees. Cut tortillas into thin strips. Spray baking sheet with cooking spray or brush with oil. Arrange tortilla strips in a single layer on the baking sheet. Bake for 15 minutes or until strips are browned, stirring every 5 minutes. Cool and sprinkle on top of soup before serving.
Nutritional Information:
Per Serving: 268 Calories; 4g Fat (14.0% calories from fat); 25g Protein; 34g Carbohydrate; 5g Dietary Fiber; 50mg Cholesterol; 892mg Sodium.
Exchanges: 1 Grain (Starch); 2-1/2 Lean Meat; 2-1/2 Vegetable.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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