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RB's Chicken Tortilla Soup Recipe

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

Contributor:  
Contributor:  
Don Cox (RB)
Added: Monday, November 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Package of "Bear Creek Foods Tortilla Soup Mix" (www.bearcreekfoods.com)

3 Chicken bouillion cubes

1 - 19 oz. can of green chile enchilada sauce (medium) (I like Palmas brand)

1/4 cup hot, nacho sliced jalapenos (finely diced)

Fresh Corn tortillas

Fresh Cilantro (fine chopped)

3-4 green onions (I use just the white stalks, sliced fine)

1 1/2 cups of grated pepper jack cheese (hold 1/2 cup in reserve)

Avocados (nice 3/4" - 1" cubes)

Fresh Limes

3 Medium size boneless/skinless cooked chicken breasts, diced or shredded as you like (see note)

1 tsp. black pepper

Directions:
Directions:
In a large stock pot, put 8 cups of water, add the 3 chicken bouilion cubes, bring to a rolling boil, whick occasionally to make sure the cubes disolve fully. When it's at a rolling boil add the bag of soup mix, onions, jalapenos, 1/2 the can of enchilada sauce and the chicken. Whisk well, al the way to the bottom of the pot. Reduce the heat to simmer for 15 - 20 minutes, keep stirring occasionally. After 10 minutes, add the cheese, whisk until the cheese is melted in, add the pepper. Cover and simmuer until done, stirring occasionally.

Corn Tortillas - Fry them up in vegetable oil in an 8-10" skillet. I cut some into strips 1/4 - 3/8" wide, about 2-3" long for the garnish. The rest are cut into nice chip size. If you like, hit'em with a little salt when they come out of the oil and are still hot.

To Serve: To each bowl, garnish with some avocado, cilantro, tortilla strips and a littel fo the grated pepper jack cheese. On the side, provide a couple of lime wedges and some of the tortilla chips. ENJOY!

Number Of Servings:
Number Of Servings:
8 bowls
Preparation Time:
Preparation Time:
About 1 hour
Personal Notes:
Personal Notes:
About the chicken: I used some leftovers, marinated and BBQ'd. I think most any kind would work here. I think I would like to try some marinated in Tequilla and lime juice sometime. I diced mine into very small pieces, but do whatever you like, it'll work. I made this to my taste, so feel free to adjust the jalapenos, enchilada sauce, onions or anything else to your taste!

 

 

 

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