Ingredients:
1 cup carrot, diced
1 cup celery
1 cup onion, diced
1/2 teaspoon garlic powder or 1 fresh diced garlic clove
1/8 teaspoon salt
1/4 teaspoon pepper
2 tablespoons corn oil (I used vegetable because thats what I had)
4 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes (optional)
1 (10 ounce) can Rotel tomatoes & chilies
1 packet taco seasoning
1 (10 count) package corn tortillas (broken or cut into small pieces)
12 ounces poaches chicken meat, diced
1 cup milk
12 ounces Mexican blend cheese
corn chips broken into small pieces for garnish
Directions:
1. Saute carrots, onions, and celery in corn oil, add the garlic, salt and pepper - cook until tender.
2. Add chicken broth and bring to boil.
3. Add tomatoes, Rotel, taco seasoning and chicken.
4. Cut tortillas into small pieces and add to mixture.
5. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
6. Reduce heat and add 8 ounces cheese. Simmer for an additional 10 minutes.
7. Add milk and simmer for additional 10 minutes. Garnish with shredded cheese and broken tortilla chips.
If thicker soup is desired, add more diced tortillas and let incorporate into soup.
Substitutions:
- 1 cup Masa Harina for 1 10 count packages corn tortillas (gradually add flour and mix into broth)
- You can use grilled chicken fajita in lieu of poached diced chicken
