"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Tortilla Soup Recipe

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

Contributor:  
Contributor:  
Mom
Added: Wednesday, July 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breasts or 1 whole chicken
6 sprigs cilantro
2 stalks of celery, chopped
½ onion, chopped
1 bay leaf

Handful of sliced carrots
4 sliced green onions
6 sprigs of chopped cilantro
2 stalks of chopped celery
1 – 14oz can of diced tomatoes
1 t minced garlic
Juice of 1 lime
Diced jalapeños to taste
Salt and pepper to taste
1-3 cans of chicken broth to supplement soup broth level

Directions:
Directions:
Add the first grouping of ingredients to a large stock pot with ~2 quarts of water. Bring to a boil then reduce temp to simmer and cook until chicken is tender. Remove chicken from broth. Save broth and strain liquid to make clear broth. Allow chicken to cool, then shred or chop. Add chicken back to broth.

Add second grouping of ingredients.

Simmer ~1 hour.

Personal Notes:
Personal Notes:

Serve with:
Crumbled tortilla chips
Monterrey Jack cheese
Avocado slices
Sour cream
Cilantro
Green onions

 

 

 

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