"The belly rules the mind."--Spanish Proverb

Chicken Tortilla Soup Recipe

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

Eleanor & Dale Mueller
Added: Sunday, February 24, 2008


1 medium onion, chopped (about 1 cups)
1 tsp minced garlic
1 tablespoon olive oil
3-4 cans chicken broth (14 oz)
2 cans (14 oz) Mexican diced tomatoes
teaspoon chili powder
teaspoon ground cumin
4 boneless skinless chicken breast halves, cubed (@ 1 lbs)
1 tablespoon cornstarch
cup cold water
cup shredded Mexican cheese blend
2 tablespoons minced fresh cilantro
Tortilla chips

In large saucepan, cook onion and garlic for about 3 minutes in 1 tablespoon olive oil. Add chicken broth, Mexican tomatoes, chili powder, and cumin. Bring to a boil. Add chicken. Reduce heat, cover and simmer 4 6 minutes (or until chicken is no longer pink.) Combine cornstarch and water until smooth. Gradually stir into soup.
Bring to a boil. Cook and stir for 1 minute. Top with cheese and cilantro. Possible other toppings: sour cream, avocado and shredded cooked carrots




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