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My daughter came up with this dish when trying to duplicate a soup she sampled at a restaurant. I always pass on to her the rave reviews whenever this is served.
This recipe is:
Quick
Nutritional Facts 1 cup (calculated without guacamole and chips) equals 395 calories, 27 g fat (15 g saturated fat), 109 mg cholesterol, 1,273 mg sodium, 11 g carbohydrate, trace fiber, 23 g protein.
Originally published as Cheesy Tortilla Soup in Country Chicken Cookbook , p19
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Reviewed on Sep. 16, 2012 by allaboutcookies86
This is a very good tortilla soup recipe. It is very rich though with all the cheeses in it. My husband said he wanted it again and again though. Thank you for the new recipe taste of home!
Reviewed on Feb. 07, 2012 by klhanke
Fantastic! I cooked the chicken, broth, chilies and tomatoes, onion, and fajita mix in a crockpot for 4-5 hours. Then i drained the chicken broth into a saucepan and added the flour, cheese, and fat free half and half to thicken. I added back the crockpot ingredients and had great results!
Reviewed on Oct. 17, 2011 by joniotto
Made this soup for dinner over the weekend and my family loved it! The only thing I did differently was to add a large can of black beans as well as add the entire can of diced tomatoes (drained) to the soup. I served this with a fresh green salad, fresh guacamole and tortilla chips. Delicious! Thanks for sharing a great soup.
Reviewed on Nov. 07, 2010 by lil momma jenn
My family loved this & it was quick to make.
Reviewed on Aug. 07, 2010 by Elegy
I found this recipe in a Taste of Home magizine back in 2008 when I was 10. I made it and it was amazing. The result however didn't turn out to be soup. None of the foods showed at the surfaced so I decided to make it a dip. My family and freinds love this amazing recipe. Some of my freinds that don't like something in the recipe can't even taste it. It is a perfect blend. As soup or dip this is the best recipe I have ever came across.
Reviewed on Feb. 16, 2010 by AMWmomofsix
My family loved this recipe. I used frozen chicken tenders and put them in my crockpot with the fajita seasoning, chicken broth, onion, and tomatoes and chilies. Cooked it on low for 6 hours then diced up the chicken and through that back in the pot. I then cooked the flour with a couple cups of the broth from the crock pot until thickened then stirred that back in. I cooked it for about 2 hours more then threw in the cheese and stirred until melted. I then added milk instead of the cream and it still tasted wonderful. This recipe is definitely a keeper!
My family loved this recipe. I used frozen chicken tenders and put them in my crockpot with the fajhita seasoning, chicken broth, onion, and tomatoes and chilies. Cooked it on low for 6 hours then diced up the chicken and through that back in the pot. I then cooked the flour with a couple cups of the broth from the crock pot until thickened then stirred that back in. I cooked it for about 2 hours more then threw in the cheese and stirred until melted. I then added milk instead of the cream and it still tasted wonderful. This recipe is definitely a keeper!
Reviewed on Jan. 10, 2010 by ppender
Great recipe easy to make with great flavor
Reviewed on Oct. 20, 2009 by nannydee
My daughter-in-law made this and it was terrific. A perfect cold winters night soup. I'll be sure to make it and put it in my recipe box...
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