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Tortilla Soup Recipe

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

Linda Lievens


8 chicken breasts, or 3 or more cups of cooked turkey meat
2 cans chicken broth
1/2 head garlic, peeled & halved
1 tsp. celery seed
1 1/2 T. whole peppercorns
3 cans (10oz. ea.) diced Rotel tomatoes
10 to 14 oz. can tomatoes, chopped
1 large onion, chopped in large pieces
1 tsp. ground cumin
3 chicken bouillion cubes
3 c. water
2/3 c. uncooked rice
16 oz. pkg. frozen yellow corn
1/3 c. chopped fresh cilanto
2 cloves garlic, chopped

Optional Garnishes:
tortilla chips in crushed bitesize pieces, grated cheddar cheese and Monterey Jack cheese, guacamole, chopped green onion, sour cream

Put chicken breasts and chicken broth in gallon soup pot. Add water to cover chicken. Make a cheese cloth pouch with the 1/2 head garlic, celery seeds, and peppercorns and tie closed. (If you don't have cheese cloth, tie together in clean coffee filter.) Add seasoning pouch to chicken, cover and cook on low heat about 1 hour, until chicken is tender. Remove chicken and pouch from broth. Add remaining ingredients, except tortillas and garnishes to pot. Cut chicken into bit sized pieces. Add to soup pot. Squeeze liquid from spice pouch into pot. Simmer mixture long enough to heat thoroughly and cook rice.
To Serve: Ladle soup in bowl and have garnishes ready and can add as desired. Leftovers can be frozen.

Number Of Servings:
Number Of Servings:
Makes about a gallon. Good for 12 or more.




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