"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Contributor:  
Contributor:  
Emily Abney
Added: Thursday, June 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
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)

Directions:
Directions:
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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