"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tortilla Soup Recipe

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This recipe for Tortilla Soup, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amanda Evans
Added: Monday, August 27, 2007


Soup Mixture:
2 boneless, skinless chicken breasts
1 onion, finely chopped
1 clove garlic, crushed
3 medium tomatoes, chopped
1 can black beans, drained
1 can corn, drained
4 c. chicken broth
1 tsp. taco seasoning
1 jalapeño, seeded and chopped (to taste)
¼ c. enchilada sauce (green or red, your preference)

Add-ins after it's cooked:
Sliced olives
Crushed up tortilla chips
Cheddar or Jack cheese
Sour Cream
Chopped avocado

Combine all ingredients and cook in crock-pot for 7-8 hours on low.

Remove the chicken and pour half of the soup mixture into a blender and blend till smooth. Return mix to the soup pot then add the shredded chicken and sliced olives.

Ladle soup into bowls then top with the tortilla chips, sour cream, avocado, cheese and anything else that sounds good!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes




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