"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Tortilla Soup Recipe

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

Contributor:  
Contributor:  
Kathy Sherlock
Added: Wednesday, October 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 corn tortillas1/2 cup chopped onion
3 boneless chicken breasts
1/4 teaspoon chili powder
1 garlic clove, pressed
1/4 teaspoon cumin
2 cans chicken broth
1 can diced tomatoes
1 can drained green chilis
4 teaspoons fresh cilantro
1/2 cup shredded low fat cheese
4 line slices (optional)

Directions:
Directions:
1. Preheat oven to 400 degrees. Cut tortillas into 1/2 inch strips.
2. Chop onion and cut chicken into 1/2 pieces. Saute chicken and onion in casserole pan for 3 minutes. Add garlic, chili powder and cumin. Stir and cook 2 minutes. Stir in broth, tomatoes and chilis and simmer 10 minutes.
3 Chop cilantro. Sprinkle top with cilantro and cheese and place in oven. Remove when cheese is melted.

Number Of Servings:
Number Of Servings:
4

 

 

 

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