"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Tortilla Soup Recipe

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

Contributor:  
Contributor:  
Sarah Clark
Added: Thursday, December 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cubed chicken breasts
½ tsp olive oil
½ tsp minced garlic
¼ tsp ground cumin
2 (14.5 oz) cans chicken broth
1 (16 oz) cans black beans, rinsed and drained
1 cup frozen corn kernels
1 chopped tomato
1 chopped onion
1 fresh jalapeño pepper, chopped (or use hot salsa)
½ tsp chili powder
1 tbsp lemon juice
1 cup chunky salsa
1 cup corn tortilla chips
½ cup shredded Monterey jack cheese (opt.)
sour cream

Directions:
Directions:
1.) In a large pot, sauté chicken with oil for 5 minutes over medium heat. Add garlic and cumin; mix well
2.) Add broth, corn, onion, tomato, jalapeño, black beans, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for approximately 20-30 minutes
3.) Put broken tortilla chips into individual bowls. Ladle soup into bowl and garnish with cheese, sour cream, and additional chips.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 min
Personal Notes:
Personal Notes:
I skip the jalapeño and use a spicier salsa instead.

 

 

 

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