Chicken Tortilla Soup


2     Strips Bacon, cooked
1     Stalk Dandy Celery
2     Dandy Onions, medium
3     Red bell peppers
1     Large Carrot
6     Cloves Garlic, minced
7     Jalapeños, diced
1     Gallon Chicken Stock
1     Whole Roasted Chicken, deboned
1     Bunch Dandy Cilantro, chopped
1     Package Corn tortillas


  1. Start with a large stockpot. Heat pan over medium heat, and cook bacon until crispy.
  2. Clean and small dice all vegetables.  The trick to this dish is cooking everything in layers, slowly building flavor. 
  3. Add diced onion and bell peppers to the pot, sauté until sweet and colorful. 
  4. Next add diced carrot and celery, sauté for 5-10 minutes. 
  5. Add next three ingredients and bring to a boil.  Reduce heat and simmer for minimum 2 hours.
  6. Shred chicken and add to soup during the last 15 minutes of cooking. 
  7. Cut tortillas into strips and fry in vegetable oil over medium high heat.  Use strips as a garnish with cilantro.

Serves 6

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2 Responses to “Chicken Tortilla Soup”

  1. Carolyn says:

    I’d like to try this recipe, but since red peppers are normally very expensive, would it work to substitute several jars of red pimentos?

  2. Nichole says:

    Yes, red pimientos would work nicely!

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