Fresh vegetables lend flavor and crunch to this Mexican soup served with El Monterey Chicken Corn Taquitos.

Ingredients:

16 El Monterey Chicken Corn Taquitos
9 cups Water
8 cubes Tomato Bouillon w/ chicken flavor*
1 cup Red onion diced
1 cup Zucchini diced
1 cup Tomato diced
1 cup Carrot diced
1 cup Celery diced
1 cup Cilantro chopped
1 cup Green onion diced

* Look for Tomato Bouillon in your grocer's Mexican Food Section or you can substitute with Chicken Bouillon.

Directions:

1. Heat up El Monterey Shredded Taquitos according to the instructions on the package and keep warm for service.
2. Combine water and bouillon cubes in a saucepan and bring to a boil and maintain for a minute. Hold broth on low until ready for service.
3. Combine all vegetables and mix well. Divide vegetables evenly into 8 serving bowls that have been heated in a warm oven.
4. Return broth to a boil on stove. Remove from heat and pour over vegatables into serving bowls. Serve immediately with two El Monterey Taquitos in each cup.