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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tortilla Dump Soup Recipe

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This recipe for Tortilla Dump Soup is from Passing on Treasured Recipes - The Best from the Past and the Present, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Corn Tortillas
2 (14-1/2 oz) cans chicken broth
1 lg onion, chopped
4 c chopped chicken or turkey (or buy a rotisserie chicken & debone & cut up)
2 (14-1/2 oz) cans stewed tomatoes
1 (10 oz) can Rotel (tomatoes & green chilies)
1 (16 oz) jar salsa
1 (10-1/2 oz) can of cream of chicken soup, undiluted
1 T chili powder
1 t garlic powder
1 t ground cumin
1 medium zucchini, chopped finely
1/2 c chopped fresh cilantro
2 c grated Monterey Jack cheese
Directions:
Directions:
Bring broth & onion to a boil in a large Dutch oven over medium-high heat & boil 5 minutes. Stir in chicken & next 7 ingredients, return to boil. Reduce heat & simmer 30 minutes. Add zucchini & cilantro, simmer, stirring occasionally for 10 minutes or until zucchini is tender. Serve in bowls topped with cheese & broken tortilla chips.
Number Of Servings:
Number Of Servings:
3-1/2 qts
Preparation Time:
Preparation Time:
10 min prep, 58 min cook
Personal Notes:
Personal Notes:
Yum O

 

 

 

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