"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Tortilla Soup Recipe

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

Sally Rajter
Added: Thursday, August 7, 2008


2 cans tomato soup
2 cans diced tomatoes
1 can Rotelle tomatoes with green chilies
1 whole Rotisserie chicken (skinned, taken off the bone and chopped into bite-sized pieces)
2 tsp. chili powder
1 Tbsp. cumin
2 tsp. Worcestershire sauce
1 clove minced garlic
1 cup corn (optional)
1 cup frozen peas (optional)
2 bell peppers (red and yellow) chopped into bite-sized chunks.
2 big boxes of chicken stock
tortilla strips or pieces for topping
salt and pepper to taste

Combine all ingredients and simmer over medium heat for about 1/2 - 1 hour. Serve with crushed tortilla chips, sour cream, green onion, or cheese.

Personal Notes:
Personal Notes:
This is my friend Terri's recipe. It's never exactly the same twice since she adjusts the seasonings and ingredients based on what's in the fridge, but it's always good.




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