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Chicken Tortilla Soup Recipe

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

Contributor:  
Contributor:  
Billie Lundberg
Added: Sunday, June 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. olive oil
2 medium-large onions, cut into medium dice
4 large garlic cloves, minced
4 tsp. chili powder
2 tsp. dried oregano
2 28-oz. cans crushed tomatoes (try fir-roasted)
1 qt. chicken broth
1 16-oz. pkg. frozen corn
2 4-oz. cans green chilies, chopped
2 15.5-oz. cans black beans
4 c. shredded, cooked chicken
˝ c. chopped fresh cilantro
Tortilla chips, to serve

Directions:
Directions:
Heat oil in large soup kettle over medium-high heat. Add onions; sauté until tender, about 4 min.. Add garlic cloves, chili powder and oregano; saute 1 min. longer. Add tomatoes, broth, corn, chilies, beans and chicken; bring to a simmer. Reduce heat and simmer, partially covered, to blend flavors, about 20 min.. Stir in cilantro; let stand a couple of minutes. (After cooling, the soup can be refrigerated for up to 3 days.) Serve warm with tortilla chips.

Makes 4 quarts, 10 servings.

 

 

 

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