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Chicken Tortilla Soup Recipe

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

Added: Wednesday, July 16, 2008


4 chicken breasts or 1 whole chicken
6 sprigs cilantro
2 stalks of celery, chopped
½ onion, chopped
1 bay leaf

Handful of sliced carrots
4 sliced green onions
6 sprigs of chopped cilantro
2 stalks of chopped celery
1 – 14oz can of diced tomatoes
1 t minced garlic
Juice of 1 lime
Diced jalapeños to taste
Salt and pepper to taste
1-3 cans of chicken broth to supplement soup broth level

Add the first grouping of ingredients to a large stock pot with ~2 quarts of water. Bring to a boil then reduce temp to simmer and cook until chicken is tender. Remove chicken from broth. Save broth and strain liquid to make clear broth. Allow chicken to cool, then shred or chop. Add chicken back to broth.

Add second grouping of ingredients.

Simmer ~1 hour.

Personal Notes:
Personal Notes:

Serve with:
Crumbled tortilla chips
Monterrey Jack cheese
Avocado slices
Sour cream
Green onions




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