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Soup: Tortilla Soup - "The Best" Recipe

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

Contributor:  
Contributor:  
Rhea (Huggins) Johnson
Added: Friday, October 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Fajita chicken*, cooked and seasoned
3 tablespoons EVOO (extra-virgin olive oil)
1 large onion, chopped
2-3 cloves garlic, chopped
1 jalapeņo, seeded and chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 16-ounce jar Herdez Salsa Verde (tomatillo salsa)
1 26-ounce chicken stock
1-2 quarts chicken broth
1 handful cilantro leaves
Juice of 1-2 limes (to taste)

*Shredded Rotisserie chicken may be used, if preferred.

Directions:
Directions:
Heat EVOO over medium-high heat. Cook onion, garlic and jalapeņo until soft, about 4 minutes. Add chili powder and cumin. Cook for another minute. Add the tomatillo salsa and chicken stock. Bring up to a boil and add the chicken.

Place in crockpot and cook on high for 4 hours.

Right before spooning into bowls, add in the lime juice and chopped cilantro. Serve with broken corn tortilla chips and shredded cheese.

Number Of Servings:
Number Of Servings:
6

 

 

 

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