Just for Joy Tortilla Soup con Queso can be prepared either traditionally with chicken or our short cut meatless version, both equally delicious.
Traditional Recipe: Whisk soup into 5 cups of water. Bring to a boil. Lower heat to medium, stirring occasionally. Add 1 cup cooked, shredded chicken meat (2 boneless breasts) stirring occasionally. Continue simmering until soup is desired consistency. If too thick, add a little water. If too thin, cook a little longer. Add 4-6 drops hot pepper sauce (a good dash) or as desired. Slice 8 corn tortillas into 1/4 inch strips. Fry or bake until crisp (If frying strips; to absorb less oil, slice tortillas and leave out overnight, if desired). Divide half the prepared strips into the soup bowls and ladle on soup. Top with remaining tortilla strips.
Short Cut: Follow traditional directions omitting chicken. Coarsely crumble commercially packaged corn tortilla chips into bowls, ladle on soup and top with additional chips. Also, if desired, garnish either recipe with cilantro, sour cream, grated Jack or Cheddar Cheese. Serve with chips and salsa if desired.
Ingredients: REAL CHEDDAR, MONTEREY JACK, BLUE AND GRANULAR CHEESE, POTATOES, TOMATOES, CELERY, CARROTS, GREEN CHILIES, ONIONS, GARLIC, VEGETABLE BROTH, CREAM, MILK, CHEESE CULTURES, BUTTERMILK, ENZYMES, WHEY, PARTIALLY HYDROGENATED SOYBEAN AND CANOLA OILS, SODIUM PHOSPHATE, CITRIC ACID, LACTIC ACID, SUGAR, CORN STARCH, DEXTROSE, WHEAT FLOUR, YEAST EXTRACT, MALTODEXTRIN, HYDROLYZED VEGETABLE PROTEIN, POTASSIUM CASEINATE, LECITHIN, DIPOTASSIUM PHOSPHATE, TRICALCIUM PHOSPHATE, MIXED TOCOPHERALS, SALT, HERBS, SPICES, SPICE EXTRACTIVES AND ANNATTO EXTRACTS.
