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Tuesday, March 31, 2015

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.

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