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Chicken Tortilla Soup Recipe

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

Brenda Zogg
Added: Monday, June 15, 2009


1 large onion chopped
3 cloves garlic, minced
1 tbsp. olive oil
2 tsp. chili powder
1 tsp. oregano
1, 28 oz. can crushed tomatoes
1, 10.5 oz. can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, undrained
1 cup white hominy, undrained
1, 4 oz. can chopped green chilies
1, 15 oz. can black beans, drained and rinsed
1/4 cup chopped cilantro
3 boneless, skinless chicken breasts, poached and shredded

In a medium soup pot, saute onion and garlic in olive oil. Stir in spices, tomatoes, broth and water. Bring to a boil, reduce heat and simmer for 15 minutes. Add corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 45-60 minutes.

Personal Notes:
Personal Notes:
We like to top ours with crushed tortilla chips, diced avocados and a bit of shredded cheese.




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