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Tortilla Soup Recipe

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

Contributor:  
Contributor:  
Sharon Mattingly
Added: Tuesday, October 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 T. vegetable oil
8 yellow corn tortillas
6 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 medium onion, chopped
1 can (28 ounces) diced tomatoes
2 T ground cumin
1 T chili powder
3 bay leaves
6 cups chicken stock
1 tsp salt
4 to 6 cooked chicken breast halves, shredded or cubed

Monterrey Jack Cheese, shredded
Avocado, pitted, peeled and cubed
Crushed Tostitos

Directions:
Directions:
Heat oil in large saucepan over medium heat. Add tortillas, garlic, cilantro and onion. Saute 2 to 3 minutes. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock. Return to a boil. Reduce heat. Add garlic salt. Simmer 30-45 minutes. Remove bay leaves and stir in chicken. Garnish with Monterey Jack cheese, avocado and Tostitos.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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