"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 The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Dimiceli


10 corn tortillas, divided
1 pound lean ground beef
1/2 cup onion finely chopped
6 cups chicken broth
1 can 14 ounces whole peeled tomatoes, chopped and undrained
1 can cream style corn
1 can whole kernel corn
1 1/2 cups shredded American cheese
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
1 clove garlic, minced
1/4 cup cilantro, chopped (optional)
Avocado, chopped

Cut tortillas in 1x3 inch strips
In a small skillet, heat oil and cook 1/2 tortilla strips until crisp
Drain on paper towels
Brown ground beef with onion and drain
In large saucepan, combine broth, tomatoes, corn, cheese, cumin, salt, pepper, and garlic
Bring to a boil; reduce heat and simmer 15 minutes
Stir in ground beef mixture and uncooked tortillas
When serving, garnish with fried tortillas cilantro and chopped avocado if desired




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