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"Those who forget the pasta are condemned to reheat it."--Unknown

Tortilla Soup Recipe

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This recipe for Tortilla Soup is from Floyd Family Cookbook, 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:  
3 or 4 chicken breasts
2 cans chicken broth
1/2 tsp. salt
1/2 onion, chopped
1/2 bell pepper, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
1 sm. zucchini, chopped
2 cloves garlic, crushed
2 tsp. olive oil
1 can Rotel tomatoes
1 can green enchilada sauce
10 corn tortillas, slice into strips
1/2 pkg. pre-shredded velveeta cheese

Directions:
Directions:
Boil chicken breasts in broth, salt and enough water to cover until cooked
through. While the chicken is cooking sauté the onions, peppers, celery, carrots,
zucchini and garlic in the olive oil until almost tender. Remove the breasts from the broth and set aside to cool. Add the sautéed vegetables to the broth and bring back to boil. Remove the chicken from the bones and cut into small
chunks, and then add back to the broth. Stir in the Rotel tomatoes and the
enchilada sauce. Cook for about 30-45 minutes more over medium heat. Add
the tortilla strips and the cheese and cook a few minutes more or until the cheese is melted.

Personal Notes:
Personal Notes:
Serve with grated cheese, guacamole, sour cream and tortilla chips.

 

 

 

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