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.