My dad's famous tortilla soup. He does not cook with recipes so the below amounts are directional.

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Name: Tortilla Soup
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 24
Cuisine: not set
Ingredients: 15 Husks Corn grated; 1 Red Pepper diced; 1 Yellow Pepper diced; 3 Stalks Celery diced; 5 Boneless chicken breasts; 56 ounces Chicken Broth; 2 tbs Olive oil; 5 cloves Garlic; 1 tablespoon Salt; 1/2 tablespoon Pepper; 1/2 tablespoon Adobo Powder; 1 package Onion Soup Mix; 1 package Fajita seasoning mix; 4 tablespoons Mojo Marinade; 8 ounces shreded cheese

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INGREDIENTS

15 Husks Corn ; grated
1 Red Pepper ; diced
1 Yellow Pepper ; diced
3 Stalks Celery ; diced
5 Boneless chicken breasts
56 ounces Chicken Broth
2 tbs Olive oil
5 cloves Garlic
1 tablespoon Salt
1/2 tablespoon Pepper
1/2 tablespoon Adobo Powder
1 package Onion Soup Mix
1 package Fajita seasoning mix
4 tablespoons Mojo Marinade
8 ounces shreded cheese

Servings

INSTRUCTIONS

1) Cut up chicken into small bite size pieces

2) Marinade chicken with salt, pepper, mojo, black pepper, fajita mix, onion soup mix, few dashes of adobe powder

3) Grate corn off the cob with grater into a large bowl - milking the cob

4) Prepare to cook chicken - in extra* large pot, heat olive oil and garlic - add chicken and stir until brown

5) Mix in vegetables into extra large pot

6) Add grated corn (before rinsing the bowl with the corn in oit- add two cups of water into the corn bowl then put in the extra large pot ie.corn water)

7) Add chicken broth and stir

8) Bring to boil then simmer

9) About 10 min after simmer, add grated cheese (half the bag) + extra salt and pepper

10) Cook down for an hour

NOTES

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Tortilla Soup

15 Husks Corn grated
1 Red Pepper diced
1 Yellow Pepper diced
3 Stalks Celery diced
5 Boneless chicken breasts
56 ounces Chicken Broth
2 tbs Olive oil
5 cloves Garlic
1 tablespoon Salt
1/2 tablespoon Pepper
1/2 tablespoon Adobo Powder
1 package Onion Soup Mix
1 package Fajita seasoning mix
4 tablespoons Mojo Marinade
8 ounces shreded cheese

1) Cut up chicken into small bite size pieces
2) Marinade chicken with salt, pepper, mojo, black pepper, fajita mix, onion soup mix, few dashes of adobe powder 
3) Grate corn off the cob with grater into a large bowl - milking the cob
4) Prepare to cook chicken - in extra* large pot, heat olive oil and garlic - add chicken and stir until brown
5) Mix in vegetables into extra large pot
6) Add grated corn (before rinsing the bowl with the corn in oit- add two cups of water into the corn bowl then put in the extra large pot ie.corn water)
7) Add chicken broth and stir
8) Bring to boil then simmer 
9) About 10 min after simmer, add grated cheese (half the bag) + extra salt and pepper
10) Cook down for an hour

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Nutrition

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Serving Size: 1 Serving (145g)
Recipe Makes: 24 Servings

Calories: 207
Calories from Fat: 96 (46%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 2.3g
Cholesterol 78.1mg		24 %
Sodium 213.3mg		7 %
Potassium 307.1mg		8 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 2g
Protein 24g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 207

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