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

Chicken Tortilla Soup Recipe

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

Eddie Nutter Lemm
Added: Tuesday, June 17, 2008


c. onion, chopped
1 tsp. minced garlic
2 T. butter or margarine
3 (10 oz.) or 1 (36oz.) can(s) of chicken broth
2 c. salsa (choose level of hotness depending taste)
c. red bell pepper, chopped
1 (12-15 oz.) can chicken breast, shredded
tsp. black pepper
2 bay leaves
1 (15 oz.) jar of Cheese Whiz or Tostito Cheese
tortilla chips
sour cream (optional)
shredded cheddar cheese (optional)

In a deep pan, cook onion and garlic in butter over medium heat, stirring occasionally until onion is tender. Add chicken broth, salsa sauce, shredded chicken, bell pepper, and bay leaves. Bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally. Remove the bay leaves and stir in cheese whiz.

To serve, place tortilla chips in a soup bowl. Ladle the soup over the chips. May add drop of sour cream and cheddar cheese if desired.




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