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Tortilla Soup 30

Tortilla Soup 30 is a soups recipe made with Chicken Cut Up Skin Removed, Chicken Soup Base, Lemon Pepper Seasoniong, Potatoes Peeled, and Half Amp Half Cream. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 lb
• 2 tbsp
• 1 tsp
• 1 1/2 lb
• 1 1/2 cup
• 1 cup
• 1 cup

Method (preview)

1. 1

   Combine chicken, celery, onion, carrot, parsley, soup base, garlic and seasoning in a large stockpot and cover with water by about 2 inches.

2. 2

   Bring to a boil; lower heat to a simmer and cook for about 1 hour until chicken is tender and falling off the bone.

3. 3

   Strain and reserve the broth.

4. 4

   Tear pieces of chicken into small pieces.

5. 5

   Set aside.

6. 6

   In 4 cups of the reserved chicken broth, boil potatoes until tender.

7. 7

   Remove from heat.

8. 8

   Mash up the potatoes and add creamed corn, tomatoes, cream and cilantro.

9. 9

   Add enough of the reserved chicken broth to thin out the soup to the desired thickness.

10. 10

    Simmer on low for about 15a20 minutes.

11. 11

    Taste and correct seasoning.

12. 12

    Be careful of adding too much salt.

13. 13

    Moments before serving, stir in cheeses, chicken and tortilla strips.

14. 14

    Continue to simmer until cheese is melted and chicken is heated through.