Ingredients: |
Ingredients: 8 ounces of diced carrots
8 ounces of chopped celery
1 whole diced onion
1/2 teaspoon garlic powder
salt and pepper to taste
2 tablespoons of corn oil
4 cans of chicken broth
1 large can of diced tomatoes
1 can of Rotel tomatoes and chilies
1 packet of taco seasoning
1 10 count package of corn tortillas, sliced into small pieces
12 ounces of chicken meat, poached or grilled
1 can of black beans
1 cup of milk
12 ounces of Monterey jack cheese shredded
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cheese to garnish
corn tortilla chips to garnish
avocado slices to garnish
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Directions: |
Directions:Saute carrots, onions, celery in corn oil, garlic powder, salt and pepper until tender. I usually saute the celery first then add the others, as it takes longer to saute. Add chicken Broth, tomatoes, rotel and taco seasoning and bring to a boil. Cut tortillas into small pieces and add to broth mixture. Let boil for about 20 minutes or until the tortillas are thoroughly incorporated into the soup stirring occasionally to keep from sticking. After the tortillas are incorporated into the soup add 1 can of black beans. Reduce heat and add 8 oz of cheese. Simmer for an additional 10 minutes. Add 1 cup of milk and simmer for an additional 10 minutes. If thicker soup is desired, add more diced tortillas and let incorporate into the soup. (I have never had to do this) Garnish with shredded cheese, broken tortillas chips, and avocado slices.
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