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Chicken Tortilla Soup Recipe

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

Gina Bundy Noonan
Added: Sunday, January 13, 2008


3 c. chicken stock
1 lb. chicken tenders
1 bay leaf

1 Tbsp. extra virgin olive oil
4 thick slices of bacon

1 onion, finely chopped
4 garlic cloves, chopped

2 chipotles in adobo sauce
1 28-oz. can crushed fire roasted tomatoes
salt to taste

tortilla chips
shredded mozzarella cheese

Bring stock to simmer. Add chicken and bay leaf. Poach chicken 6-7 minutes in stock.

Heat olive oil in separate soup pot. Add bacon and cook until crisp. Remove bacon and drain leaving 2 - 3 tablespoons of oil and bacon fat. Add onions and garlic to soup pot and cook 5 minutes.

Stir in chopped chipotles and 2 tablespoons of adobo sauce and tomatoes.

Cut up chicken and add to soup. Pour stock through strainer (removing bay leaf) and then add to soup. Season to taste.

To serve, crush chips and place in bowl, cover with cheese and add soup. Top with bacon.

To reduce spice, add slightly less chipotle or remove the chipotle seeds. This freezes well.




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