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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from The Dore & Powers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 corn tortillas, halved, then cut crosswise in narrow strips
2 cans (14.5oz) chicken broth
1 medium zucchini cut in ¾ in.-thick half-rounds
½ tsp each minced garlic and ground cumin
1 cup corn
1 can (16 oz)) red kidney beans, rinsed
1-½ cups large shredded cooked chicken
1 large ripe tomato cut in 1-in. chunks
½ cup chopped cilantro
Directions:
Directions:
1.Coat a 5- to 6-qt. pot or Dutch oven with nonstick spray;
heat oven to medium heat. Add tortilla strips and cook 5
minutes, turning occasionally, until lightly toasted. Remove to
a paper towel or plate.
2.Add broth, zucchini, garlic, and cumin to pot; bring to a boil.
Reduce heat, cover and simmer 3 minutes, or until zucchini
is crisp and tender.
3.Stir in tortilla strips, corn and beans; continue to simmer 2
minutes until tortillas soften. Stir in remaining ingredients; heat
through.
4.Eat and Enjoy!!
Number Of Servings:
Number Of Servings:
Serves 4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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