Chicken Tortilla Soup
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
- Servings: 8
- 4 ounces onions, diced
- 4 ounces carrots, diced
- 4 ounces celery, diced
- 4 ounces bell peppers, diced (or any combination of above vegetables to make a total of 16 ounces)
- 3/4 gallon chicken stock
- 12 ounces stewed tomatoes (chef tomato)
- 8 ounces picante sauce
- 6 ounces taco seasoning (we use lawry's)
- 8 ounces corn tortillas, shredded
- 8 ounces chicken breasts, poached & diced
- 8 ounces cheddar cheese spread
- 10 ounces milk
Recipe
- 1 saute carrots, celery, onion and bell pepper in butter until tender.
- 2 add chicken stock and bring to boil.
- 3 add tomato, picante sauce, taco seasoning, chicken and corn tortillas.
- 4 let combined ingredients boil until corn tortillas are incorporated into soup.
- 5 reduce heat and add cheese. simmer for 20 minutes or until cheese is melted and mixed well into the soup.
- 6 add milk and simmer for an additional 15 minutes.
- 7 if thicker soup is desired, add more corn tortillas.
- 8 note: any pasteurized cheddar cheese will be an appropriate substitute if unable to find a quality cheddar cheese spread.
No comments:
Post a Comment