"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Best Yet Tortilla Soup Recipe

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This recipe for Best Yet Tortilla Soup, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Tuesday, January 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cut up Roma tomatoes
1 large onion diced
8 cups chicken broth
4 six-inch corn tortillas, coarsely chopped
2 Tbsp. tmato paste
6 cloves garlic, minced
1 Tbsp. chili powder
2 tsp. ground cumin
2 bay leaes
1/8 tsp. ground red pepper
2 cups chopped up chicken breast
1 medium avacado coarsely chopped
1 cup shredded cheddar cheese
Tortilla chips, (used the baked ones)

Directions:
Directions:
1) Process in blender the tomatoes, garlic and onion. Set aside.
2) In 4-quart pot combine tomato mixture, chicken broth, tortillas, tomato paste, chili powder, cumin, bay leaves and red pepper. Bring to boiling; reduce heat.
Cover and simmer for 30 minutes.
Add Chicken and simmer 1 minute.
3) Ladle into bowls and top with avacado, cheese and chips.

Number Of Servings:
Number Of Servings:
Six
Preparation Time:
Preparation Time:
An hour or less
Personal Notes:
Personal Notes:
On Christmas Eve we have 3 or 4 soups for supper.
This one is a family favorite.

 

 

 

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