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Tortilla Soup Recipe

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

Contributor:  
Contributor:  
Tricia Dempsey
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Tortilla Strips
1 Cup red or green salsa (your choice)
2 14oz cans chicken (veggie) broth
2 cups (12 oz.) cooked chicken/turkey or tofu
1 large zucchini, coarsely chopped
Additional veggies (optional)
Lime wedges (optional)
Sour cream & Cilantro (optional)

Directions:
Directions:
In large saucepan combine salsa, broth; bring to a boil over medium-high heat. Stir in meat & veggies heat through. Serve in bowls top with tortilla strips, lime wedges, sour cream and cilantro.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20-25 mins
Personal Notes:
Personal Notes:
I like to put in limes while it's cooking. And use fresh handmade salsa.

 

 

 

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