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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Billie Lundberg


2 Tbsp. olive oil
2 medium-large onions, cut into medium dice
4 large garlic cloves, minced
4 tsp. chili powder
2 tsp. dried oregano
2 28-oz. cans crushed tomatoes (try fir-roasted)
1 qt. chicken broth
1 16-oz. pkg. frozen corn
2 4-oz. cans green chilies, chopped
2 15.5-oz. cans black beans
4 c. shredded, cooked chicken
˝ c. chopped fresh cilantro
Tortilla chips, to serve

Heat oil in large soup kettle over medium-high heat. Add onions; sauté until tender, about 4 min.. Add garlic cloves, chili powder and oregano; saute 1 min. longer. Add tomatoes, broth, corn, chilies, beans and chicken; bring to a simmer. Reduce heat and simmer, partially covered, to blend flavors, about 20 min.. Stir in cilantro; let stand a couple of minutes. (After cooling, the soup can be refrigerated for up to 3 days.) Serve warm with tortilla chips.

Makes 4 quarts, 10 servings.




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