"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Six Can Chicken Tortilla Soup Recipe

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This recipe for Six Can Chicken Tortilla Soup, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Guffey
Added: Thursday, January 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans (rinsed and drained)
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Directions:
Directions:
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Top with some cheese and tortilla chips or strips and you have a simple and delicious soup.

My favorite poem: Invictus, by William Ernest Henley (1875)

Out of the night that covers me,
Black as a Pit from pole to pole,
I thank whatever gods may be
For my unconquerable soul.

In the fell clutch of circumstance
I have not winced nor cried aloud,
Under the bludgeonings of chance
My head is bloody, but unbowed.

Beyond this place of wrath and tears
Looms but the horror of the shade,
And yet the menace of the years
Finds, and shall find me, unafraid.

It matters not how straight the gate,
How charged with punishments the scroll,
I am the master of my fate:
I am the Captain of my soul.

 

 

 

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