"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

Tortilla Soup Recipe

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

Kim Bonenberger
Added: Saturday, January 6, 2007


1 can 16oz. Fat free refried beans
1 can 14.5 oz. Chicken broth
1 can 11 oz. Whole kernel corn, with liquid
1 can 15.5 oz black beans, rinsed and drained
5 oz. Diced cooked chicken
3/4cup chunky salsa
2 cups (8 oz.) shredded sharp cheddar cheese
Tortilla chips

1. combine beans and chicken broth in a 3 quart pot, and stir until creamy.
2. Add the next 4 ingredients and bring to boil over medium heat. Turn down the heat to low and simmer x 10 minutes, stirring occasionally.
3. Add 1 cup of the cheese and stir until melted. Remove from heat.
4. Crumble 3-4 chips in bottom of each serving bowl, and ladle soup over chips. Sprinkle remaining cheese over top of each bowl.




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