Beef Enchilada Soup

Ingredients

• 8 ounces carrots, diced
• 8 ounces celery
• 8 ounces onions
• 1/2 teaspoon garlic powder
• salt and pepper
• 2 tablespoons corn oil
• 4 (15 ounce) cans beef broth
• 1 (15 ounce) can petite diced tomatoes
• 1 (10 ounce) can Rotel diced tomatoes
• 1 (1.25-1 1/2 ounce) packet taco seasoning
• 1 (10 count) package corn tortillas, cut into small pieces
• 12 ounces shredded beef brisket (or shredded grilled beef fajita meat)
• 1 cup milk
• corn tortilla chips, broken into small pieces

Directions

1. 1

   Saute carrots, onions, celery in corn oil, garlic powder, salt and pepper until tender.

2. 2

   Add beef broth and bring to boil.

3. 3

   Add tomatoes, Rotel, taco seasoning, and shredded beef.

4. 4

   Cut tortillas into small pieces and add to broth mixture.

5. 5

   Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup, stirring occasionally to keep from sticking.

6. 6

   Reduce heat and simmer for additional 10 minutes.

7. 7

   Add milk and simmer for additional 10 minutes.

8. 8

   If thicker soup is desired, add more diced tortillas and let incorporate into soup.

9. 9

   Garnish with shredded cheese and broken tortilla chips.

10. 10

    Substitutions: 1 cup Masa Harina (masa flour) for 1 12 ct package of yellow corn tortillas. Gradually add masa flour mixing into broth. If thicker soup is desired, add more masa flour.

11. 11

    Can also add two seeded/sliced jalapeños and one sprig of fresh cilantro.