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Tortilla Soup Recipe

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This recipe for Tortilla Soup, by , is from Massengale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Garcia
Added: Sunday, February 4, 2007


6 6" Corn Tortillas
3 Garlic Cloves-chopped
1 Spanish Onion-chopped
1 T Vegetable Oil
4 Plum Tomatoes-peeled & chopped
2 32oz containers Chicken Broth
2 T chopped fresh Cilantro
2 Bay Leaves
2 T Old Bay Seasoning
1 1/2 t Ground Cumin
1 t Chili Powder
1/4 t Salt
1/4 t Pepper
Toppings: Shredded Cooked Chicken, Shredded Cheddar Cheese, Chopped Avocado

Cut Tortillas into 1/2" strips, place on an ungreased baking sheet. Bake @350 for 10 min or until crisp. Remove to a wire rack to cool. Reserve 1/3 of strips.

Saute garlic and onion in hot oil in a large saucepan over med-high heat until tender. Add remaining tortilla strips, tomato, and next 6 ingredients. Bring to a boil. Reduce heat and simmer stirring occasionally for 30 min. Remove and discard bay leaves. Cool slightly.

Process soup in batches in a blender or food processor until smooth, stopping to scrape down sides. Return soup to saucepan and cook over medium heat stirring occasionally until thoroughly heated. Stir in salt and pepper. Serve with desired toppings and reserved tortilla strips.




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