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Chicken Tortilla Soup Recipe

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

Caysie Clary Tucson, AZ
Added: Friday, September 25, 2009


2 tsp. olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium jalapeņo pepper, chopped
1/2 medium green pepper
4 small boneless chicken breasts
2 cups frozen corn
1/2 cup dry white wine or water
2 tsp. cumin
1 tsp. chili powder
1/4 tsp. cayenne pepper
4-14 oz cans chicken broth
2-14oz cans diced tomatoes
2-8oz cans tomato sauce
2 cans black beans
1 cup non-fat tortilla chips
1 bag shredded cheese

Saute onion, garlic, jalapeņo and green pepper with olive oil in a large pot until soft. Add all the rest of the ingredients except chips and cheese and bring to a boil (use large pot). After 15 minutes remove the chicken breasts and shred (two forks work well to pull the chicken apart). Return shredded chicken to the pot and simmer an additional 45 minutes. Serve, topped with crushed tortilla chips and shredded cheese.

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