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Tortilla Soup Recipe

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This recipe for Tortilla Soup is from Fowler and Tellinghuisen Family Cookbook, 2021, 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:  
1 pound chicken tenders, thighs or breasts
3 cups water for broth
1 teaspoon chicken stock base
1/2 cup chopped onion, sauted
1 can Rotel tomatoes mild
1 14 ounce can fine diced tomatoes
1 teaspoon ground cumin
1 clove garlic, chopped
4 green onions, chopped
2 tablespoons chopped fresh cilantro
1/2 cup fresh corn (or frozen)
Salt and pepper to taste
1 cup shredded cheddar cheese
12 fresh corn tortillas, cut in 1/2 inch strips and fried
Recipe of Spanish Rice
Directions:
Directions:
Simmer chicken pieces in the water with chopped onions, garlic and chicken stock base. Retain broth for soup base.

Remove chicken pieces to cool enough to shred or cut into bite size pieces.

Add Rotel and diced tomatoes, cumin, salt and pepper.

Simmer for 10 minutes to blend flavors. Add chicken, green onions, cilantro and corn continuing to simmer until all is heated and flavors blended.

Fry strips of tortillas and add to each bowl when serving. Serve over a large spoon full of Spanish Rice and top with sprinkle of fresh cilantro and shredded cheddar cheese.
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Adapted from Gulf Coast Kitchens by Constance Snow.

 

 

 

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