"The belly rules the mind."--Spanish Proverb

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.

Ann Krug
Added: Tuesday, April 21, 2009


3 chicken breasts, skinned
1 cup broth, chicken or vegetable
1 can, 10 oz. enchilada sauce
2 cans Rotel chili peppers/tomatoes
remainder of chicken broth box, 3-4 cups total
1 med onion, chopped
2 cloves garlic, chopped
1 tsp ground cumin
1 tsp chili powder
salt and pepper
10 oz. frozen or fresh corn
corn tortillas
cheddar cheese, grated
sour cream
avocado, skinned and diced just at serving time

Bring to a boil then simmer the chicken breasts in 1 cup of broth to cook until no pink remains. Set the chicken aside to cool, then shred.
Add and heat the next 8 ingredients (enchilada sauce thru salt/pepper).
Add the chicken and corn. Do NOT boil. Heat and serve.
The corn tortilla can be prepared at the end by brushing vegetable oil (canola) on both sides and bake on 400 till crispy.
The remaining ingredient's are optional to be added individually as garnishes.

Personal Notes:
Personal Notes:
You can substitute store-bought corn chips but you are missing out on the good life!




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