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Tortilla Soup
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A cheesy chicken tortilla soup


Serves/Makes:5 quarts

  • 2 whole chickens
  • 6-1/4 cups (1475 ml) chicken broth
  • 2 carrots, diced
  • 3 cloves garlic, diced
  • 1 large onion, diced
  • 1 bell pepper, diced
  • 4 tbsp (60 ml) butter
  • 2 1-1/4 oz (35 grm). packets taco seasoning mix
  • 8 corn tortillas, cut into strips
  • 8 oz (224 grm). picante sauce
  • 28 oz (784 grm). can stewed tomatoes
  • 1 lb (.5 kg). velveeta cheese, cubed
  • 1/2 tsp (2 ml) baking soda
  • Roast chickens in a pan filled with 2 inches of water until meat falls off the bone degrees (211 C.) for 3 hours or more.
  • Shred chicken and discard bones and skin.
  • Reserve pan juices--strain and skim off fat.
  • Use these drippings for the chicken broth called for in the recipe, if drippings do not measure 6-1/4 cups (1475 ml) add water and chicken bouillion cubes to make up the difference.
  • Saute carrots, garlic, onion and bell pepper in butter until soft, about 15 minutes.
  • Add taco seasoning mix, chicken, tortilla strips, and broth.
  • Simmer 15 minutes.
  • Add picante sauce, stewed tomatoes, and velveeta.
  • Simmer 10 minutes.
  • Add baking soda.
  • Serve.
Great recipe I got from a friend at church. Makes a lot of soup, so make this when you're hungry.

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