Ingredients
| Oil, vegetable | ⅓ cup |
| Onions, diced1¼ pounds | 2½ cups |
| Celery, diced1¾ pounds | 3¾ cups |
| Carrots, peeled and sliced | ¾ pounds |
| Garlic powder | 4 tablespoons |
| Chicken base | 3 cups |
| Taco seasoning | ½ cup |
| Corn, whole kernel, including liquid | 1 #10 can |
| Kidney beans, rinsed & drained | 1 #10 can |
| Salsa1 #10 can + 6 cups | 10 pounds |
| Tomatoes, diced1 #10 can + 4 cups | 1 gallon |
| Water | 2½ gallons |
| Chicken, cooked and diced | 5 pounds |
| tortilla chips or taco shells | 6¾ pounds |
| Cheese, cheddar or mozzarella, grated | 3¼ pounds |
Instructions
- Sauté onions, celery, and carrots. Then add garlic powder and taco seasoning.
- Add beans, corn, diced tomatoes, salsa, and chicken base.
- Add water and diced chicken.
- Crush tortilla shells.
- Sprinkle about 2 tablespoons cheese on each cup of soup as it is being served. Serve ⅔ cup broken chips or shells with each serving of soup.
Recipe Notes
One serving is 1 cup of soup, with 2 tablespoons cheese and ⅔ cup broken chips on top.