"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Tortilla Soup Recipe

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

Contributor:  
Contributor:  
Lisa Baker
Added: Tuesday, October 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces of diced carrots
8 ounces of chopped celery
1 whole diced onion
1/2 teaspoon garlic powder
salt and pepper to taste
2 tablespoons of corn oil
4 cans of chicken broth
1 large can of diced tomatoes
1 can of Rotel tomatoes and chilies
1 packet of taco seasoning
1 10 count package of corn tortillas, sliced into small pieces
12 ounces of chicken meat, poached or grilled
1 can of black beans
1 cup of milk
12 ounces of Monterey jack cheese shredded
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cheese to garnish
corn tortilla chips to garnish
avocado slices to garnish

Directions:
Directions:
Saute carrots, onions, celery in corn oil, garlic powder, salt and pepper until tender. I usually saute the celery first then add the others, as it takes longer to saute. Add chicken Broth, tomatoes, rotel and taco seasoning and bring to a boil. Cut tortillas into small pieces and add to broth mixture. Let boil for about 20 minutes or until the tortillas are thoroughly incorporated into the soup stirring occasionally to keep from sticking. After the tortillas are incorporated into the soup add 1 can of black beans. Reduce heat and add 8 oz of cheese. Simmer for an additional 10 minutes. Add 1 cup of milk and simmer for an additional 10 minutes. If thicker soup is desired, add more diced tortillas and let incorporate into the soup. (I have never had to do this) Garnish with shredded cheese, broken tortillas chips, and avocado slices.

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I usually add raw chicken to the saute veggies and broth mixture and let it boil in the mixture until it is done. If you do this, then it will add an extra 30 minutes to the cooking time. I usually add water instead of the chicken broth and add 4 chicken bouillon cubes while the chicken is boiling. If you forget to get a can of rotel then you can just add some hot salsa. Add half a cup then taste. Add more if you desire the soup to be spicier.

 

 

 

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