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Chicken Tortilla Soup Recipe

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

Contributor:  
Contributor:  
Sue Littlejohn
Added: Saturday, October 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 frozen chicken breasts
1 (14.5 oz) can chicken broth
1 (15 oz.) can diced tomatoes
1 t. cumin
1 (10 oz.) can mild enchilada sauce
1 t. chili powder
1 med. Onion, chopped
1 t. salt
1 (4 oz.) can chopped green chilies
t. black pepper
2 cloves garlic, minced
1 (10 oz.) pkg. frozen corn
2 c. water
1 T. chopped cilantro (opt.)
1 can kidney beans (drained)

Directions:
Directions:
Place all ingredients in a slow cooker. Cover and cook on low for 7-8 hours. Shred chicken with two forks and return to soup. Serve with tortilla chips.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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