"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


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

Alicia Knotts
Added: Monday, May 30, 2005


2 (4oz) chicken breastskinned/boned/cooked/cubed
1 can whole kernal corn, drained
4 T. dehydrated onion
2 cans chicken broth
1 can (15 oz) tomato sauce
2 cans ranch Style beans, original
1 can Rotel tomatoes
1 tsp salt
2 tsp ground cumin
1 tsp chili powder
1 bay leaf
tortilla or corn chips

In a crock pot, place all ingredients except for the chips. Cook for 6 hours. Serve with tortilla or corn chip on top of soup.




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