My Momma has this friend, Lora (duh), that is a fantastic cook. The problem is that Lora really doesn’t like to share her recipes. I’m not sure why. I’m also not sure how my Mom was able to get this recipe out of her, but I’m super glad she did. It is one of my family’s favorites and everyone that has eaten it has loved it.
Lora’s Chicken Tortilla Soup
1 chicken boiled and deboned with the stock reserved*
1 onion chopped
1 jalapeno chopped
2 garlic cloves minced
1 can stewed tomatoes
1 can tomato soup
2 cans cream of chicken soup
1 can of red or green (I use red) Herdez Casera salsa (I guess you can use regular if your store doesn’t have this, but this is really the best for this recipe. If you can’t find it go with something more salsa and less sauce.)
1 tsp cumin
1 tsp chili powder
1/2 tsp lemon pepper
2 tsp Worcestershire sauce
Salt, pepper and red pepper to taste
Tortilla chips and grated cheese
Place the chicken stock in a large pot. Add all the ingredients and stir. Add the chicken and bring to a boil. If it is too thick add more stock or water. You can adjust to your desire of soupiness, but it will thicken some as it cooks. After you bring it to a boil and everything is incorporated then turn down to a simmer and let cook for about 30 minutes. You can let it simmer longer if you are serving for a group, party or family dinner.
To serve, ladle the soup in a bowl and top with crushed tortilla chips and grated cheese.
This recipe is great for groups because it makes a lot. It can also be doubled. I’ve done that for birthday parties and groups over 10. The leftovers are also super awesome. I made it this past weekend and ate it for three days.
*You can also use the chicken recipe I’ve written about before or in a hurry I’ve used a rotisserie chicken. You can also use the prepackaged chicken stock if you don’t make your own.
This post is being shared with Hope Studios Tutorial Tuesday.