"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chicken Tortilla Soup Recipe

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

Judy Stocker (Jan Donohew)
Added: Sunday, December 28, 2008


4 (10 3/4 oz) cans Cream of Chicken soup, undiluted
1 large onion diced and sautéed in 2 TBS butter
1 lb Velveeta Cheese (Mexican)
1 (10 oz) can Rotel Tomatoes and Green Chilies
4 large chicken breasts cooked and diced
2 cups milk--of that 2 cups I used 1/2 cup of half and half
2 TBS chili powder
2 tsp. ground cumin
2 tsp. garlic powder
1/2 cup Masa Harina
48 oz box chicken broth

Mix all Ingredients. in crock pot except Masa Harina and the chicken broth. Take Masa Harina and 1 cup of the chicken broth in a sauce pan. Place on med. high heat and bring to a boil-stirring constantly to keep from lumping. Turn heat down to med and incorporate the rest of the broth stirring often. When mixture is fairly warm place in crock pot with rest of ingredients. Heat through.
I cooked mine on low for about 2 hours.
Serve with crushed up Dorito's on top.




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