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Shredded Steak Corn Taquitos with Braised Mexican Caldo (soup)

Loaded with vegetables, this hearty soup is both easy and quick to prepare.

Serves: 8
Prep Time: 5 minutes
Total Time: 25 minutes

24 El Monterey Beef Corn Taquitos
2 Tbl. Olive oil
1 medium head White cabbage, quartered (do not remove core)
1 1/2 cup White potatoes, quartered, canned
1 cup Green beans, canned
1 1/2 cups Sliced carrots, canned
1 cup Whole kernel corn, canned
1 cup Diced tomatoes, canned
48 oz. Chicken broth from can
1 Tbl. Cumin seeds whole
To Taste Salt & Black pepper
To Taste Cilantro coarsely chopped

1. Heat up taquitos according the directions on the package while soup is simmering according to directions below.
2. In a large wide bottom saucepan heat up olive oil on high heat and quickly brown just the tips of the cabbage wedges.
3. Turn heat down to medium high, remove cabbage carefully to a cookie sheet, add the rest of the ingredients, and replace cabbage on top of soup ingredients. Bring soup to a medium simmer uncovered and cook for 5 minutes or until all ingredients are heated through.
4. Serve soup in large bowls dividing all the vegetables evenly and arrange taquitos in the bowl or on the side.

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