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El Monterey Chicken Corn Taquito Soup

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

Serves: 8
Prep Time: 15 minutes
Total Time: 23 minutes

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.
  • View printer friendly version.

Chef's Tips

Include corn, black beans, yellow squash, or any other vegetable you like that are cut to the same size as the rest.
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