"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tortilla Soup Recipe

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

Jan Brumley
Added: Thursday, October 16, 2008


2 cans each of the following:

Tomato soup
Beef broth
Chicken broth
Diced tomatoes

Fresh ingredients needed:

Cilantro (about a handful)
Bell peppers
Onions (green are best)
Garlic cloves
1 zucchini
1 avacado
Chili powder (to taste)
Cayenne pepper (to taste)
Cumin (to taste)
Chicken (shredded or cubed)
Monterey Jack cheese

In vegetable oil, brown and soften peppers, onion and garlic. Add the cans plus the cooked and shredded or cubed chicken; then you add cayenne pepper, chili powder and cumin. Let it cook a few hours then add the chopped up cilantro. Serve in bowls on top of slices of Monterey Jack Cheese. Top with crumbled tortilla chips.




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