"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Tortilla Soup Recipe

  Tried it? Rate this Recipe:


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

Ingrid Wuis - Granddaughter in-law of Henry and Grace Boss
Added: Wednesday, July 11, 2007


1 container Jack's Salsa (mild)
3 cloves garlic, minced
1 tbsp olive oil
2 tsp chili powder
1 tsp dried oregano
1 can (10.5 oz) cream of chicken soup
1 1/4 c water
1 pkg frozen Green Giant White Corn
1 can (4 oz) chopped green chilie peppers
1 can (15 oz) black beans, rinsed and drained
1/4 c chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
Crushed tortilla chips
Shredded Monterey Jack Cheese
Chopped green onions

In medium stock pot, heat oil over medium heat. Add garlic; saute. Stir in salsa, chili powder, oregano, soup, and water. Bring to a boil, and simmer 5 to 10 minutes. Stir in corn, chilies, beans, cilantro, and chicken. Simmer 15 minutes. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!