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- A cheesy chicken tortilla soup
- 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.
- 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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