Chicken Tortilla Soup

Ingredients

• 4 ounces onions, diced
• 4 ounces carrots, diced
• 4 ounces celery, diced
• 4 ounces bell peppers, diced (or any combination of above vegetables to make a total of 16 ounces)
• 3/4 gallon chicken stock
• 12 ounces stewed tomatoes (chef tomato)
• 8 ounces picante sauce
• 6 ounces taco seasoning (we use Lawry's)
• 8 ounces corn tortillas, shredded
• 8 ounces chicken breasts, poached & diced
• 8 ounces cheddar cheese spread
• 10 ounces milk

Directions

1. 1

   Saute carrots, celery, onion and bell pepper in butter until tender.

2. 2

   Add chicken stock and bring to boil.

3. 3

   Add tomato, picante sauce, taco seasoning, chicken and corn tortillas.

4. 4

   Let combined ingredients boil until corn tortillas are incorporated into soup.

5. 5

   Reduce heat and add cheese. Simmer for 20 minutes or until cheese is melted and mixed well into the soup.

6. 6

   Add milk and simmer for an additional 15 minutes.

7. 7

   If thicker soup is desired, add more corn tortillas.

8. 8

   Note: Any pasteurized cheddar cheese will be an appropriate substitute if unable to find a quality cheddar cheese spread.