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Chicken Tortilla Soup Recipe

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

Carrie Golike
Added: Saturday, January 26, 2008


4 skinless, boneless chicken breasts
1 teaspoon olive oil
1 teaspoon minced garlic
1/2 teaspoon ground cumin
4 (14.5 ounce) cans chicken broth
2 cups frozen corn kernels
2 cups chopped onion
1 teaspoon chili powder
2 tablespoons lemon juice
2 cups chunky salsa
1 pound corn tortilla chips
1 cup shredded Monterey Jack cheese

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.




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