"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tortilla Soup Recipe

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

Annette Gill
Added: Friday, April 20, 2007


1 can (10 1/2 oz.) condensed chicken with rice soup, undiluted
1 1/3 c. water
1 c. salsa
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 c. frozen corn
1 c. frozen diced cooked chicken or 1 pound browned hamburger
1 tsp. ground cumin
crushed tortilla chips
shredded cheddar cheese
sour cream

In a large saucepan, combine the first eight ingredients. Cook over medium heat for about 5-7 minutes or until heated through.
Serve with tortilla chip, cheese, and sour cream.

* Tip:
Spray bottom of sauce pan with cooking spray to prevent beans from sticking.

Number Of Servings:
Number Of Servings:
5 servings




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