"After dinner sit a while, and after supper walk a mile."--English Saying

Chicken-Tortilla Soup Recipe

  Tried it? Rate this Recipe:


This recipe for Chicken-Tortilla Soup, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheri Williams - Arlington Ward
Added: Monday, March 31, 2008


3 1/2 c. chicken broth
1-8 oz. can tomato paste
1 1/2 lbs. chicken
1-4 oz. can green chili peppers
1/2 c. chopped onion
1/4 c. cilantro or parsley
1/2 tsp. ground cumin
1 tsp. dried oregano, crushed
1 clove garlic, minced
tortilla chips
1 tbsp. cooking oil
1 c. shredded cheddar or monterey jack cheese
1 14-1/2 oz. can tomatoes, cut up

Cook chicken and shred. Set aside. In a large pot cook onion, cumin, and garlic in 1 tbsp. hot oil until onion is tender but not brown. Stir in chicken broth, undrained tomatoes, tomato sauce, chili peppers, cilantro or parsley, and oregano. Bring to boiling. Reduce heat and simmer covered for 20 minutes. Stir in chicken and heat through. Before serving, crunch tortilla chips and top soup with chips and cheese.




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!