Description:

A cheesy chicken tortilla soup

Source:

Sarah

Serves/Makes:5 quarts

Ingredients

• 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

Preparation

• 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.

Comments

Great recipe I got from a friend at church. Makes a lot of soup, so make this when you're hungry.