"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tortilla Soup Recipe

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

Jennifer Muller
Added: Saturday, June 14, 2008


1 lb. Chicken, cooked and chopped or shredded
1 Jalapeņo Pepper, seeded and chopped
1 Onion, chopped
1/4 Cup Vegetable Oil
1 tsp. Lemon Pepper
3 Tblsp. Tabasco Sauce
1/2 Cup White All-Purpose Flour
1 Cup Tomato, chopped
4 Cups Cheddar Cheese, shredded
2 Carrots, sliced
6 Ribs of Celery, sliced
4 Cloves of Garlic, minced
1 tsp. Salt
1 tsp. Cumin
1 Tblsp. Chili Powder
4 16 oz. Cans Chicken Broth, may need more
1 pkg. Corn Chips (Tostitios)

Saute carrots, jalapeņo, celery, onion and garlic in 1/4 cup oil until tender, add chicken, salt, lemon pepper, cumin, Tabasco sauce, chili powder, flour, tomatoes and chicken broth. Simmer 1 hour.
To Serve: place Tostitios in soup bowls add shredded cheese and top with hot soup.

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