Here’s a recipe for Chicken Corn Taquito Soup.
- Heat up El Monterey Shredded Taquitos according to the instructions on the package and keep warm for service.
- 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.
- Combine all vegetables and mix well. Divide vegetables evenly into 8 serving bowls that have been heated in a warm oven.
- Return broth to a boil on stove. Remove from heat and pour over vegetables into serving bowls. Serve immediately with two El Monterey Taquitos in each cup.