"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

San Antonio Marriott Northwest Signature Tortilla Soup Recipe

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This recipe for San Antonio Marriott Northwest Signature Tortilla Soup, by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeni Dobbler
Added: Tuesday, January 15, 2008


2 large chicken breasts
1 gallon of water
1 avocado
1 cup shredded Monterey Jack cheese
(Place above ingredients to side to add later)
1 bell pepper
1 yellow onion
2 stalks of celery
1 carrot
1/2 bunch of cilantro
1 ancho chili pepper
4 cloves garlic
2 Tbsp. Oil
16oz. can of stewed tomatoes
3 chicken bouillon cubes
3 Tbsp. cumin
2 Tbsp. chili powder
1 C. sliced and fried corn tortilla chips
1 C. grated cheddar cheese

Chop pepper, onion, carrot and celery into bite-size pieces. Combine vegetable and seasonings in a pre-heated stockpot w/ oil. Stir frequently on low heat until vegetables appear roasted and carmelized on pan bottom, (careful not to scorch). Add water and chicken breasts, bring to a boil. Reduce heat and simmer until vegetables are soft and chicken is cooked (approx 15-20 minutes). Remove chicken and set aside. Blend soup and run through fine strainer or cheese cloth. Dice chicken breasts and add to soup. Top with tortilla chips, grated cheese and avocado.

Number Of Servings:
Number Of Servings:
16 Cups




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