BROWSE THE COLGIN COOKBOOK

TORTILLA SOUP

Number of Servings: serves 10

Ingredients:
5 chicken breast, skinless & boneless
3 cups chopped fresh tomatoes
½ cup chopped celery
½ cup chopped green onions
1 cup whole kernel corn
2 cups shredded Monterey Jack cheese
1 can (14oz.) chicken broth
1 can (4oz.) green chilies
1 package taco seasoning mix
¼ teaspoon basil
1 tablespoon cilantro
¼ teaspoon COLGIN WORCESTERSHIRE SAUCE
salt & pepper to taste
8 cups water
crushed tortilla chips, optional

Instructions:
In large saucepan bring water to boil, add chicken and simmer about 10 minutes or until chicken is done. Remove chicken from broth and slice into pieces. Add onions and celery to broth and simmer until done. Combine the remaining ingredients to the broth, except cheese and tortilla chips. Simmer on low heat 1 hour. This soup is best when cooked the day before. Serve soup in bowls and top with cheese. You can add crushed tortilla chips to the soup before the cheese.