Laun/Pruett Recipe Collection
Tortilla Soup (Mary Margaret's recipe)

2 skinless, boneless chicken breasts (or a store bought roasted chicken)
(cooked and shredded)
2 (14.5 oz) cans chicken broth (or 1 large can)
1 cup chunky salsa (good quality!)
1 tablespoon lemon juice
1 cup frozen corn kernels
2 tsp taco seasoning (can use store bought or homemade)

Homemade taco mix: (makes a lot more than 2 tsp!)
1 TBSP chili powder, 1/4 tsp garlic powder,
1/4 tsp onion powder, 1/4 tsp crushed red pepper flakes,
1/4 tsp dried oregano, 1/2 tsp paprika, 1 tsp ground cumin,
1 tsp sea salt, 1 tsp black pepper

Shredded Monterey Jack Cheese and sour cream

Directions: In a large pot mix everything together.

Simmer for about 20 to 30 minutes.

Serve in bowls with tortilla strips (or broken chips).

Top with Monterey Jack cheese and a little sour cream.

Recipe Contributed by Mary Margaret Sunker