3 carrots chopped
2 ribs celery chopped
1 onion chopped
2 T. oil
8 c. chicken broth
1 can Rotel tomatoes (a must! Regular tomatoes don’t cut it.)
1 pkg. taco seasoning
10 small corn tortillas ripped a bit
2 T. corn starch stirred into 1 c. cold water
1 c. cream or half and half
1 lb. Velveeta Cheese (has to be the name brand. The other stuff doesn’t melt well.)
3 c. chopped chicken ( I love using a rotisserie chicken)
1 can black beans rinsed (optional)
1 can corn rinsed (optional)
Saute veggies in oil until clear. Add the tomatoes, seasoning and tortillas. Bring all ingredients to a boil and boil gently for 20 mins. Use a wand blender if you have one and if not use your regular blender to puree all the ingredients together.
Add the corn starch/water combination and bring to a boil. Then add the cream and cheese. Don’t boil the soup again once you add the cream and cheese. It will curdle. Add your mix ins.
Top with tortilla strips, fresh salsa or tomatoes, sour cream, avocado, and chopped cilantro!
Lisa Clawson is at clawsonlive.blogspot.com
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