This is some serious comfort food! I have made many soups with the mexican theme, and this is a winner!
3 carrots chopped
2 ribs celery chopped
1 onion chopped
2 T oil
8 C chicken broth
1 can Rotel tomatoes
1 pkg taco seasoning
10 small corn tortillas ripped a bit
2 T corn starch into 1 C water
1 C half and half
1 lb velveeta cheese
3 C chopped chicken
1 can black beans (drained and washed)
1 can corn (drained)
Saute veggies in oil till clear. Add the tomatoes, seasoning, and tortillas. Bring all ingred. to a boil and boil gently for 20 min. Use a wand blender if you have one and if not use your regular blender to puree all ingred.
Add the corn starch water and bring to a boil. Then add half and half and cheese. Don't boil the soup again or it will curdle. Add your mix ins.
Top with tortilla strips, fresh salsa, tomatoes, sour cream, avocado, and chopped cilantro.
1 month ago



