"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Tortilla Soup Recipe

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

Contributor:  
Contributor:  
Ingrid Wuis - Granddaughter in-law of Henry and Grace Boss
Added: Wednesday, July 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 container Jack's Salsa (mild)
3 cloves garlic, minced
1 tbsp olive oil
2 tsp chili powder
1 tsp dried oregano
1 can (10.5 oz) cream of chicken soup
1 1/4 c water
1 pkg frozen Green Giant White Corn
1 can (4 oz) chopped green chilie peppers
1 can (15 oz) black beans, rinsed and drained
1/4 c chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
Crushed tortilla chips
Shredded Monterey Jack Cheese
Chopped green onions
Avocado

Directions:
Directions:
In medium stock pot, heat oil over medium heat. Add garlic; saute. Stir in salsa, chili powder, oregano, soup, and water. Bring to a boil, and simmer 5 to 10 minutes. Stir in corn, chilies, beans, cilantro, and chicken. Simmer 15 minutes. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

 

 

 

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