"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken-Tortilla Soup Recipe

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This recipe for Chicken-Tortilla Soup, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheri Williams - Arlington Ward
Added: Monday, March 31, 2008


3 1/2 c. chicken broth
1-8 oz. can tomato paste
1 1/2 lbs. chicken
1-4 oz. can green chili peppers
1/2 c. chopped onion
1/4 c. cilantro or parsley
1/2 tsp. ground cumin
1 tsp. dried oregano, crushed
1 clove garlic, minced
tortilla chips
1 tbsp. cooking oil
1 c. shredded cheddar or monterey jack cheese
1 14-1/2 oz. can tomatoes, cut up

Cook chicken and shred. Set aside. In a large pot cook onion, cumin, and garlic in 1 tbsp. hot oil until onion is tender but not brown. Stir in chicken broth, undrained tomatoes, tomato sauce, chili peppers, cilantro or parsley, and oregano. Bring to boiling. Reduce heat and simmer covered for 20 minutes. Stir in chicken and heat through. Before serving, crunch tortilla chips and top soup with chips and cheese.




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