If using fresh chicken, simmer the 2 leg quarters in the 4 cups of water for 30 minites. Remover to cool, debone, and cut into bite size pieces. This can be done the day before.
Saute the peppers and onions in a little oil until soft. Then add to pot with the 4 cups of water used to cook the chicken and the box of chicken stock. Add the Rotel and the seasonings and lime juice.
Cover and simmer for 30 minutes to 1 hour. Add the chicken meat and heat through.
To serve, place several taco chips into the bowls and spoon the soup over. Add a handful of cheese and celantro. Enjoy!
Originally Submitted
5/10/2007
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