Chicken Burrito Soup

Ingredients
1 cup carrot, diced
1 cup celery
1cup onion, diced
1 fresh diced garlic clove
1/8 teaspoon salt
1/4 teaspoon pepper
2 tablespoons corn oil 2 boxes (64 oz) chicken broth or stock
1 (15 ounce) can tomatoes, diced
1  (10 oz.) can Rotel tomatoes & chilies,
1(1.25-1.5 ounce) packet taco seasoning
1 ( 1 0-12 count) package corn tortillas( sliced 1/4″ wide)
1 rotisserie chicken (remove and shred or chop meat)
1 can whole pinto beans, 1 can black beans and 1 can white beans, all rinsed.
1 cup corn (Trader Joe’s has roasted frozen com that works well)
1 cup milk
12 ounces Mexican blend cheese, shredded
Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.  Add tomatoes, Rotel tomatoes, taco
seasoning, and chicken broth and bring to boil.
Cut Tortillas into small pieces and add to broth mixture. Using a stick blender, puree soup (optional).

Add chicken, beans and corn.

Let simmer on medium for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from
sticking. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
Add milk and simmer for additional 10 minutes. If thicker soup is desired, add more diced tortillas and let
incorporate into soup.
Garnish with shredded cheese and broken tortilla chips.