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South of the Border Tortilla Soup Recipe

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

Contributor:  
Contributor:  
Kathleen Webb Hayes
Added: Thursday, January 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken (about 3 pounds)
5 quarts cold water
1 tablespoon ground comino
1/2 cup fresh cilantro
1 tablespoon salt
1 large carrot, sliced
3 celery ribs, sliced
1 large onion, chopped
1 1/2 teaspoons coarse pepper
2 garlic cloves
2 teaspoons dried oregano
Garnish: Monterey Jack cheese, lime slices, 3 cups fried tortilla strips, 1 1/2 cups chopped avocado

Directions:
Directions:
Place all ingredients in a large stock pot. Bring to a boil and simmer, covered, for 1 1/2 to 2 hours.
Remove chicken from broth, remove meat from bones, and cut chicken into strips. Strain liquid, discard vegetables and taste for salt. When ready to serve, add to hot broth:

3 cups diced fresh tomatoes
2 cups chopped green onions'
1/4 cup fresh chopped cilantro
meat from chicken

Into individual serving bowls, place about 2 tablespoons fried corn tortilla strips and 1 tablespoon avocado. Ladle soup into bowl and garnish with 1 tablespoon grated Monterey Jack cheese and a slice of lime. Serve immediately.

Personal Notes:
Personal Notes:
I use 4 chicken breasts in place of the whole chicken. While soup is cooking cut narrow strips of corn tortillas and fry until crisp.

 

 

 

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