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Tortilla Soup Recipe

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

Joan Bormann Schuller
Added: Wednesday, January 21, 2009


1 cup onion, chopped
2 cloves garlic, mashed and minced
2 T oil
large can (1 lb., 12 oz) can stewed tomatoes processed in food processor
12 oz. chicken broth or (1 c. water + 1 tsp. chicken bouillon)
1 c. water
1 tsp. cumin powder
1 c. beef broth or (1 c. water + 1 tsp. beef bouillon)
1 tsp. chili powder
1 tsp. salt
1 tsp. pepper
2 tsp. Worcestershire sauce
two dashes hot sauce
1 (10 oz.) can chilies and tomatoes
12 oz. cooked chicken breast

2 cups cooked rice, long grain or brown
12 oz. shrimp substituted for chicken

Reduced Fat or Fat-Free Sour Cream
Cilantro, chopped
Reduced Fat Mexican Cheese
Lime slices

Combine first three ingredients and saute in large pot. Add processed tomatoes. Add the next 10 ingredients and simmer for 20 minutes. Add tortillas to soup and simmer for 10 minutes. Serve in bowls and garnish with cheese and cilantro. Makes 8-10 cups.




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