"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963


  Tried it? Rate this Recipe:


This recipe for QUICK TORTILLA SOUP, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 tbsp. oil
1/2 cup chopped onion
1/4 cup chopped green pepper
1 cup chopped celery
1 cup jalapeņo pepper, seeded and finely chopped
2 cloves garlic
1 can chicken broth
1 can beef broth
14-1/2 oz. can diced tomatoes, undrained
13 oz. can white chicken breast (or 2 small cans)
3 tsp. chili powder
2 tsp. ground cumin
salt and pepper to taste
1 can whole kernel corn, drained
1 can black beans, rinsed (optional)

1. Heat oil. Sweat onion, pepper, celery, jalapeņo and garlic.
2. Add remaining ingredients (broth to salt and pepper. Cook over low-medium heat for approximately 30 minutes or until flavors are blended.
3. Taste to see if additional chili powder or cumin is needed.
4. Add corn and beans. Heat.
5. Serve over crushed tortilla chips. Garnish with diced avocados, cilantro and shredded cheese.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
NOTE: I always doubled or tripled this recipe for my family. The soup freezes well.

*I have also substituted one chipotle pepper in adobe sauce the jalapeņo pepper for a smokier taste.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!