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Chicken Tortilla Soup Recipe

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

Contributor:  
Contributor:  
Stefanie Hunter
Added: Thursday, August 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 Boneless, skinless chicken breasts, boiled and shredded
1 Medium white onion, diced
3 Cloves of garlic, minced
1.5 T. Olive oil
6 Beef bullion cubes
1 Can Rotel
2 14 oz. Cans of diced tomatoes
3 Cans chicken broth
1 C. Water
5 T. Powdered chicken bullion

Directions:
Directions:
Boil chicken in water seasoned with 2 T. powdered chicken bullion. When cooked thoroughly, remove from water, let cool and shred or chop chicken into small pieces. In large stock pot, heat olive oil and saute minced garlic and onion. Add about 1 cup of chicken broth and beef bullion cubes. When cubes have dissolved, add chicken and let cook for about 15 minutes. Add diced tomatoes, rotel, remaining chicken broth, water and 3 T. powdered chicken bullion. Let simmer about 30 minutes. Serve with sour cream, shredded cheddar cheese and tortilla chips.

 

 

 

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