- In a large saucepan over medium heat, whisk together first 3 ingredients.
- Bring to a simmer, stirring frequently. Reduce heat and continue cooking 5 minutes, stirring constantly.
- Divide soup among 18-20 (2.5 ounce) shooter glasses disposable cups. Garnish with desired toppings.
Makes 18-20 servings.
: Place garnishes in separate serving bowls and allow guests to garnish their own shooters.
: Prepare through step 2. Cool. Refrigerate, covered, up to 1 day. Reheat in slow cooker or saucepan over LOW heat until warmed through, stirring frequently.