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Tortilla Soup Recipe

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

Michelle Thompson
Added: Tuesday, January 6, 2009


8 oz. carrots,diced
8 oz. celery,diced
8 oz. onions,diced
3/4 tsp. garlic powder,salt and pepper
3 T. corn oil
2 cans tomatoes(15 oz. cans)
6 cans chicken broth (14.5 oz. size)
2 cans Rotel tomatoes
2 packets taco seasoning
3/4 lb. chicken shredded or cubed
2 cups milk
1 lb. Monterey jack cheese
corn tortillas,broken into small pieces

Saute carrots,onion and celery in oil,add garlic powder,salt and pepper. Add chicken broth and boil,add tomatoes,rotel,taco seasoning and chicken.
Cut tortillas into small pieces and add to broth mixture.
Let boil for 20 min. or until tortillas are incorporated into soup.
Reduce heat and add 8 oz. cheese,simmer for additional 10 min.
Add mild and summer for an additional 10 min.
If thicker soup is desired add more tortillas.
Garnish with shredded cheese and tortillas.




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