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Ingredients
- 2 tbsp. vegetable oil
- 1 cup carrots, diced
- 1 cup onions, diced
- 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/4 tsp. pepper
- 4 (14 oz. cans chicken broth)
- 1 (15 oz. cans diced tomatoes
- 1 (15 oz. cans diced tomatoes
- 1 15 oz. cans Ro-Tel tomatoes, diced
- 1 ( 1 1/4 oz.) packets taco seasoning
- 10 small soft corn tortillas
- 12 oz. cooked chicken, shredded or diced
- 8 oz. shredded monterey jack cheese, divided
- 1 cup milk
- corn tortilla chips, broken into small pieces
Preparation
Step 1
1. Saute carrots, celery, onion, salt, pepper, and garlic powder in oil until tender.
2. Add chicken broth and bring to a boil.
3. Stir in the tomatoes, Ro-Tel tomatoes, taco seasoning, and chicken.
4. Cut soft tortillas into small pieces and add to the broth mixture (My suggestion is to start with 6-8 tortillas and add more if you would like thicker soup).
5. Let boil for 20 minutes or until tortillas are incorporated into the soup.
6. Stir occasionally to keep the soup from sticking as it thickens.
7. Reduce heat and add 6 oz. cheese.
8. Simmer for additional 10 minutes.
9. Add milk and simmer for another 10 minutes.
10. Serve with shredded cheese and corn tortilla chips on top.
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