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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from PIPELINE WIVES COOK BOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amanda Walker
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breasts (skinless)
2 cans chopped green chilies
1 medium onion... chopped
1 medium jar salsa (medium or mild)
1 8 ounce mozzarella or Colby Jack cheese, grated
3 tomatoes diced
1 bag Tostitos
2 cans Rotel tomatoes diced
1 large can tomato puree
Optional: 2 Avocados-peeled and sliced, 1 can corn, 1 can black beans (rinsed), Sour Cream

Directions:
Directions:
Boil chicken with green chilies and onion until chicken is done. Remove chicken and cut in pieces, put back in with juice.

Lower heat to medium/low. Add jar of salsa and Rotel, tomatoes, tomato puree, and any of the optional ingredients. (When using avocadoes, you can save 1 avocado for topping in individual bowls)

Cook an additional 30 minutes before serving.

In individual bowls, crunch up chips and add soup. Add cheese, sour cream, diced tomatoes as toppings.

Note: You can add the diced tomatoes and avocados separately if desired.
This recipe also works in the crock pot. Just cook chicken before hand. :)

Number Of Servings:
Number Of Servings:
10+
Preparation Time:
Preparation Time:
40 min

 

 

 

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