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Tortilla Soup Recipe

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

Emily Abney
Added: Thursday, June 7, 2007


4 (6") corn tortillas, cut into 1" pieces
1 large onion, chopped
4-6 garlic cloves, minced
1 tbsp. dried cilantro
3 tbsp. vegetable oil

2 c. chopped cooked chicken
2 qt. chicken broth
1 (14.5 oz.) can stewed tomatoes, undrained and chopped
1 (10 oz.) can dried tomatoes and green chiles
1/2 tbsp. ground cumin
1 bay leaf
1/2 tsp. pepper

4-8 (6") corn tortillas, cut into 1/4" strips
1/2 c. vegetable oil
2 c. shredded monterey jack or mozzarella cheese
Avocado slices (optional)

Saute' first 4 ingredients in 3 tbsp. of hot vegetable oil in a dutch oven for 5 minutes.
Add chicken and next 6 ingredients. Bring to a boil; reduce heat, and simmer for 30 minutes. Discard bay leaf.
Fry tortilla strips in 1/2 c. hot oil in a large skillet until crisp. Drain on paper towels. Srpinkle fried strips and cheese over each serving. Top with avocado, if desired.

Number Of Servings:
Number Of Servings:
14 cups
Personal Notes:
Personal Notes:
Jane Falls




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