"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Tortilla Soup Recipe

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

Heather Darrington
Added: Friday, November 16, 2007


1/2 cup white onion, chopped
4 cloves fresh garlic, minced
3 tablespoons butter
2 teaspoons cumin
1 can diced green chilies
1/4 cup green onion
2 14-ounce cans of drained
1/8 teaspoon cayenne pepper
stewed tomatoes
(season to taste)
6 ounces cream cheese
1/2 teaspoon salt
Shredded chicken (I use 2 breasts
3 tablespoons fresh chopped
boiled in water with bouillon and
tons of minced garlic until tender.)
1 1/2 cup grated colby jack cheese
1 1/2 cup half and half (I use milk.)
( I use a cheddar jack from Costco
1 14-ounce can chicken broth
or whatever I have on hand.)
4 teaspoons lemon juice

Saute white onion in butter, add chilies and tomatoes, cook 10 minutes. Add cream cheese and cook until melted. Add rest of ingredients, except cheese. Cook until heated through. Mix in grated cheese. DO NOT BOIL. Serve with tortilla chips.




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