"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Tortilla Soup Recipe

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

Karen Patoskie
Added: Thursday, March 23, 2006


3 T. corn oil
6 corn tortillas, coarsely chopped
6 cloves garlic, chopped
2 t. dry cilantro
1 1/2 c. chopped onion
1 15oz. can tomatoes, diced
1 15oz. can tomato sauce
1 1/2 T. cumin
1 T. chili powder
2 bay leaves
12 cups chicken stock
salt & cayenne pepper to taste
garnishes (see below)

Heat oil in a large saucepan over medium heat. Saute tortillas, garlic, cilantro and onion until tortillas are soft. Add tomatoes and tomato sauce and bring to a boil. Add remaining ingredients and bring to a boil again. Reduce heat and simmer, stirring occasionally, for 30 minutes. Remove bay leaves and puree soup with a hand held blender directly in the pot.

Serve garnished with the following ingredients:
5 cooked chicken breasts (we like them grilled), cut into strips
1-2 avocados, diced
2 cups shredded cheddar cheese
14 corn tortillas, cut into thin strips and fried crisp (or crumbled tortilla chips)

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour 15 min.




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