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Chicken Tortilla Soup Recipe

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

Cindy Hermesch
Added: Sunday, March 22, 2009


2 tbsp. olive oil
1 large onion, chopped
2 medium carrots, finely chopped
2 tbsp. minced garlic
3 c. chicken broth
1 (14 oz.) can diced tomatoes, undrained
1 c. mild Picante Sauce
1 (15 oz.) can ranch style beans, undrained
1 (15 oz.) can black beans, rinsed and drained
1 c. frozen corn
1 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. dried oregano
1/2 tsp. chili powder
1/4 tsp. paprika
2 c. chicken, cooked and chopped

Heat olive oil in a dutch oven over medium heat. Add onions, carrots, and garlic. Cook for about 6 minutes or until the vegetables are tender. Increase heat and add chicken broth, tomatoes, picante sauce, beans, corn, and spices. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Add the chopped chicken and cook until the chicken is thoroughly heated.

Ladle into soup bowls and top with tortilla chips, cheese and sour cream, if desired.




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