"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Tortilla Soup Recipe

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

Gail Hirschfield
Added: Wednesday, April 16, 2008


4 corn tortillas, halved, then cut crosswise in narrow strips
2 cans (14.5oz) chicken broth
1 medium zucchini cut in in.-thick half-rounds
tsp each minced garlic and ground cumin
1 cup corn
1 can (16 oz)) red kidney beans, rinsed
1- cups large shredded cooked chicken
1 large ripe tomato cut in 1-in. chunks
cup chopped cilantro

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
4.Eat and Enjoy!!

Number Of Servings:
Number Of Servings:
Serves 4
Preparation Time:
Preparation Time:
45 minutes




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