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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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taken from Recipezaar serving = 1 cup (Need to double check number of servings recipe makes) Calorie count doesn't include optional corn chips. Ingredients:
3/4 c carrots, diced |
3/4 c celery, diced |
2 medium onions, chopped |
1/2 teaspoon garlic powder |
1 pepper |
2 tablespoons corn oil |
7 cups chicken broth |
15 oz. diced tomatoes |
14 oz. rotel tomatoes & chilies |
1 1/4 ounce taco seasoning (1 packet) |
10 corn tortillas, broken into small pieces |
12 ounces chicken, diced and poached |
1 cup milk |
3 cups monterey jack cheese, shredded |
Directions:
1. Corn chips, broken into small pieces, optional.
2. Other optional ingredients: can of black beans (drained) or corn (drained)
3. Saute carrots, onions, celery in corn oil, Garlic Powder, and Pepper until tender.
4. Add chicken broth and bring to boil.
5. Add tomatoes, Rotel, taco seasoning, and chicken.
6. Cut Tortillas into small pieces and add to broth mixture.
7. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
8. Reduce heat and add 2 cups cheese. Simmer for additional 10 minutes.
9. Add milk and simmer for additional 10 minutes.
10. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
11. Garnish with shredded cheese and broken tortilla chips.
12. Substitutions: 1 cup Masa Harina (Masa Flour) for 1 12 ct. package of Yellow Corn Tortillas Gradually add masa flour mixing into broth.
13. Mixing thoroughly into broth.
14. If thicker soup is desired, add more masa flour.
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