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Chicken Tortilla Soup Recipe

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

Patti Lee
Added: Saturday, November 22, 2008


1 1/2 C. sliced red onion
1 clove garlic, minced
1 tsp. olive oil
1 tsp. ground cumin
1 tsp. chili powder
6 C. chicken broth
1 can stewed tomatoes
2 cooked chicken breast, cubed
1 1/2 C whole kernel corn
6 corn tortillas
1 C shredded jack cheese
Sliced avocados
Fresh cilantro

In a 4 – 5 qt. saucepan over medium high heat, sauté onions and garlic in olive oil until limp. Add cumin, chili powder, chicken broth, and tomatoes. Cover and bring to a boil. Reduce heat, add chicken and corn; simmer 5 to 10 minutes. Stack tortillas and slice into 1/4 inch strips. Place on greased cookie sheet and sprinkle with salt. Bake at 400 degrees until crisp (5 minutes). Place tortilla strips in bowl and ladle soup on top. Garnish with shredded jack cheese, avocado and cilantro.




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