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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from Johnson Family Cookbook, Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Satchwell
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 T olive oil
1 large onion, chopped
2 medium carrots, finely chopped
2 T minced garlic
3 c. chicken broth
14 oz. diced tomatoes, undrained
1 c. mild picante sauce
1 15 oz. can ranch style beans, undrained
1 15 oz. can black beans, rinsed and drained
1 c. frozen corn
1 tsp. ground cumin
1/2 tsp. pepper
1/2 tsp. dried oregano leaves
1/2 tsp. chili powder
1/8 tsp. paprika
2 c. chopped cooked chicken breast
1/4 c. chopped cilantro
optional toppings: tortilla chips, sliced avacado, shredded cheddar cheese, sour cream

Directions:
Directions:
Heat olive oil. Add onions, carrots, and garlic. Saute about 6 minutes.
Increase heat. Add broth, tomatoes, picante sauce, beans, corn and spices. Bring to a boil. Reduce heat and simmer about 30 minutes. Add chicken and cilantro.

 

 

 

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