Tortilla Soup for 6

Tortilla Soup for 6

2 large chicken breasts

1 quart chicken broth

14 oz can Mexican style stewed tomatoes

2 - 8 oz cans whole kernel corn drained

2 15 oz. cans black beans rinsed & drained

1 onion coarsely chopped

1 cup celery coarsely chopped

1 package taco seasoning (mild or hot according to taste)

2 small cans diced green chilies

Garnishes:

Shredded Cheddar or Monterrey Jack cheese

Avocado

Tortilla chips

Place chicken in stock pot and cover with water.  Seasoning with salt and pepper to taste.  Bring to a boil then reduce and simmer until chicken is cooked. Remove chicken from pot to cool slightly. When cool enough to handle cut into bite size chunks.  Sauté onion, celery and carrot in olive oil.  to remaining broth in stock pot broth, tomatoes, corn, sautéed vegetables, beans, green chilies and taco seasoning.  Add chicken and simmer for 20 to 30 minutes.  Serve with garnishes.  Serves 6.

Ratio For 30

10 large chicken breasts

5 quart chicken broth

5 14 oz can Mexican style stewed tomatoes

10 - 8 oz cans whole kernel corn drained

10 15 oz. cans black beans rinsed & drained

5 onion coarsely chopped

5 cup celery coarsely chopped

5 package taco seasoning (mild or hot according to taste)

10 small cans diced green chilies

What We Learned