2 TBS canola oil
1 cup celery, chopped fine
1 cup onion, chopped fine
2 garlic cloves
1/4 cup cilantro leaves
3 cups chicken broth
24 ops Del Real Foods Ranchero Beans
8 ozs shredded Mexican cheese
16 ozs Del Real Foods Shredded Chicken
24 ozs Del Real Rice with Vegetables
1 envelope taco seasoning
1/8 tsp salt
1/8 tsp pepper
Garnish Ingredients: Rice, chopped tomatoes and sour cream
1. In large skillet heat oil on med/high heat. Add celery, onions and garlic. Cover and cooked until veggies are soft, stirring( approx. 8 mins). Add very little chicken broth, if needed. Do not burn. Add 1 cup cilantro, one cup chicken broth and beans. Stir
2. Add soup to blender and puree. Return to skillet. Add additional chicken broth to blender to loosen any soup stuck to blender.
3. Add cheese, shredded chicken, 1/2 pkg of rice and taco seasoning. Stir. Reduce heat and simmer med/low heat until fully heated (approx 20 mins). Stir. Season with salt and pepper.
4. Serve into bowls. Garnish with additional warm rice, chopped tomatoes and sour cream.