"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Tortilla Soup Recipe

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

Ann Martin
Added: Sunday, April 12, 2009


2 (14 1/2-oz.) cans chicken broth
1 1/2 lbs. skinless chicken breasts
1/2 c. chopped onion
1 clove garlic, minced
1 tbsp. cooking oil
1 (16-oz.) can diced tomatoes with juice
1 (4 oz.) can chopped green chilies, drained
1 tbsp. ground cumin
1/2 c. chopped cilantro
1 tsp. dried oregano
6 (5 1/2-in.) corn tortillas
cooking oil
1 (8-oz.) can tomato sauce
cheddar cheese

Place broth in large sauce pan. Add chicken. Bring to a boil Reduce heat an simmer, covered, about 15 minutes or until chicken is tender and no longer pink. Remove chicken from broth and let stand until cool enough to handle; bone and finely shred.

In separate saucepan, saute onion, cumin and garlic in hot oil until tender but not brown. Stir in broth, tomatoes, tomato sauce, chilies, cilantro and oregano. Bring to a boil,simmer for 20 minute. Stir in chicken and heat.

Cut tortillas in strips, fry in hot oil, drain on paper towels and lightly salt. Divide tortilla strips among 4 bowls. Add soup, sprinkle each serving with grated cheddar cheese and cubed avocado.

Personal Notes:
Personal Notes:
This is a family favorite!! Hope you enjoy as much as we do.




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