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Spicy Tortilla Soup Recipe

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This recipe for Spicy Tortilla Soup, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jody Peach
Added: Wednesday, September 26, 2007


1 onion, chopped
2 fresh jalapeño peppers, seeded and chopped (optional)
1 (4 oz) can diced green chilies
4 cloves garlic, minced
3 tbsp. olive or canola oil
2 (10 oz) cans diced tomatoes & green chilies
2 (10.5 oz) cans beef bouillon
2 (10.5 oz) cans chicken broth
1 to 2 (10.75 oz) cans tomato soup, undiluted
3 c. water
Chicken, cooked & shredded (optional)
1 tbsp. ground cumin
1 tbsp. chili powder
1 tsp. pepper
1 tbsp. lemon pepper seasoning
1/2 tsp. Tabasco sauce
2 tsp. Worcestershire sauce
Juice from 1 lime

For garnish:
2 tbsp. chopped fresh cilantro
1 c. shredded Monterey Jack or cheddar cheese
2 avocados, chopped
Sour cream
Tortilla chips or corn tortilla strips

Sauté the onions, jalapeños (if using), green chilies, and garlic in the oil in a Dutch oven until onions are tender, about 3 minutes. Add tomatoes, bouillon, broth, water, tomato soup, and chicken (if using); bring to a boil. Add seasonings & simmer 1 hour. Serve with garnishes of choice.

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