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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorraine Plantz - Teledyne Turbine Engines
Added: Friday, July 25, 2008


1 - 4oz. can green chilies, chopped
15 oz. can Italian style stewed tomatoes, chopped
4 c chicken broth
1 tsp lemon pepper
2 tsp worcestershire sauce
1 tsp chili powder
1 tsp ground cumi
1/2 tsp hot sauce
4 T flour
1/2 c water
1 lb chicken breasts, boneless,skinless, cooked
1/3 c sour cream
4 corn tortillas
fresh coriander (optional)

Simmer all ingredients through hot sauce for 20 minutes.
In a small bowl, combine flour and water and whisk into the soup. Bring soup back to a boil and simmer for 5 minutes.
Add 1 lb skinless boneless chicken breasts, cut into small cubes. Simmer for 5 minutes.
Stir in 1/3 c non-fat sour cream, salt & pepper to taste.
Cut corn tortillas into 1/4 inch strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake at 400 degrees for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt. Garnish strips across the top of the finished soup with fresh coriander.




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