Hallco’s Chicken Tortilla Soup Recipe

The recipe below is found in our customer Summer Newsletter for 2009. It is delicious!

Mexican Chicken & Rice Soup

• 4 corn tortillas
• ½ cup canola oil (I like using some baked or regular corn chips instead of frying tortillas, cuz they're not so greasy)
• 1 T. butter
• ½ cup chopped yellow onion
• 1 ½ T. chopped jalapeno
• 1 ½ cups chopped Roma tomatoes (sometimes I just add in a little can tom. sauce instead since David doesn't like tom.s)
• ½ cup chopped cilantro
• 2 t. diced garlic
• 6 cups chicken broth (I just boil my chicken and use the broth with some extra bullion)
• 1 bay leaf
• 1 6oz. box Uncle Ben's Mexican Fiesta Rice (I substitute ¾ cup white rice and ½ T. taco seasoning)
• 1 cup chopped cooked white chicken meat
• ½ cup grated cheddar cheese

Cooking Instructions:

Cut tortillas in ¼" strips and sauté in heated oil until crunchy. (I like just using tortilla chips better) Drain and set aside. In a soup pot melt butter and sauté onion, jalapeno, tomatoes, cilantro, and garlic until the tomatoes are soft. Add the chicken broth and bay leaf and bring to boil. Add rice and seasonings. Boil until rice is tender, about 15 minutes. Reduce heat. Add chicken and simmer 15". Add more broth if rice absorbs too much liquid. Ladle soup into bowls and top with tortilla strips or chips and cheese. Makes 4 servings. The recipe comments this recipe is a great way to use leftover grilled chicken.