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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
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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