"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Tortilla Soup Recipe

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

Contributor:  
Contributor:  
Buzz Schoenbeck
Added: Saturday, March 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-6 chicken breasts
1 large garlic clove
4 Tbsp. butter
1/2 cup fresh cilantro, finely chopped
2- 14.5 oz. cans chicken broth
1- 14.5 oz. can tomato paste
1 1/2 cup salsa (mild, medium or hot)
1- 4 oz. can chopped green chilies, mild
1- 4 oz. can chopped green chilies, hot (optional)
1 Tbsp. ground cumin
2- 15 oz. cans Mexican stewed tomatoes
1- 15 oz. can black beans

Directions:
Directions:
Pan fry chicken breast with garlic and butter then dice. Combine all ingredients in a slow cooker and cook on low for 10-12 hours or on medium for 6-8.

Serve with grated Monterey Jack Cheese, sour cream & tortilla chips.

Personal Notes:
Personal Notes:
This recipe has been entered in and WON several competitions!

 

 

 

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