INGREDIENTS

2 tsp. Minced Garlic  
1 Tbsp.  Olive Oil  
4 1/2 cups Cubed Chicken Breast 
1 cup Diced Onion  
1 3/4 cups Diced Celery  
2 cups Diced Carrots  
4 cups  Chicken Broth  
4 cups  Water  
4 Tbsp.  Tomato Paste  
2 cups Tri-colored Rotelle Pasta  
1/2 tsp. Dried Thyme  
1/2 tsp. Dried Basil  
 Salt , to taste 
12 Mission® 4.5" White Corn Tortillas (20123)  

DIRECTIONS

1.) In a large stockpot, sauté the garlic in the olive oil for 1 minute. Add the chicken breast and sauté until browned, stirring frequently. Add the onion, celery and carrot and sauté for 3 minutes more.

2.) Add the chicken broth, water, tomato paste, thyme and basil. Bring to a boil and then add the pasta. Reduce heat and simmer for a half hour.

3.) Cut alphabet letters out of the corn tortillas using biscuit cutters. Fry in hot oil until golden brown. Drain on paper towels.

4.) Serve soup with the alphabet letters as garnish.

Recipe Using Same Product(s)

• 

  Stuffed Jalapeno Tostadas

• 

  Chilaquiles Endiablados

• 

  Tequilero’s Tortilla Breakfast Hash

• 

  Charred Octopus Tostada

• 

  Maine Lobster Rolls