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Tortilla Soup Recipe

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

Contributor:  
Contributor:  
Kendra McKenna
Added: Monday, May 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp Italian dressing
2 cloves garlic, minced
2 14.5-oz cans chicken broth
1.5 c. water
6 small frozen boneless skinless chicken breast halves
Tomato sauce
Tortilla chips
Cheddar cheese
Monteray Jack cheese
Sour cream
Avocado
Fresh cilantro

Directions:
Directions:
Mix dressing and garlic in large saucepan; cook on medium-high for 1 minute, stirring until well-blended. Add chicken. Bring to a boil. Reduce heat to medium-low; simmer 20 minutes or until chicken is cooked through. Remove chicken from broth; cool slightly. Pour broth through a fine-mesh strainer; return broth to pan. Shred chicken; return to pan. Stir in tomato sauce. Cook on medium-high heat until heated through, stirring occasionally. Ladel soup into 8 bowls. Garnish with crushed tortilla chips, Cheddar & Monteray Jack cheese, sour cream, avocado, and fresh cilantro.

Number Of Servings:
Number Of Servings:
8

 

 

 

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