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Chicken Tortilla Soup Recipe

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

Barb Ross
Added: Tuesday, January 27, 2009


2 tsps. olive oil
1 med. onion, chopped
4 cloves of garlic, minced
1 medium jalapeņo pepper, chopped
1/2 med. green pepper
4 sm. boneless chicken breasts
2 cups frozen corn
1/2 cup dry white wine or water
2 tsps. cumin
1 tsp. chili powder
1/4 tsp. cayenne pepper
4 (14 oz.) cans chicken broth
2 (14 oz.) cans diced tomatoes
2 (8 oz.) cans tomato sauce

Topping: 1 cup non-fat tortilla chips (optional)

Saute onion, garlic, jalapeņo and green pepper with olive oil in large pot until soft.
Add all the rest of the ingredients to the large pot and bring to a boil.
After about 15 minutes, remove the chicken breasts and shred. (Two forks work well to pull the chicken apart).
Return the shredded chicken to the pot and simmer an additional 45 minutes.
Serve, topped with crushed tortilla chips if desired.

Preparation Time:
Preparation Time:
1 1/4 hours/ 15 min.




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