"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

Chicken Tortilla Soup Recipe

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

Lindsey Hickey
Added: Wednesday, July 15, 2009


1 1/2 cups sliced red onion
1 clove minced garlic
1 tsp. olive oil
1/4 cup diced green chilies
1 tsp. cumin
6 cups chicken broth
2 cups cooked chicken, shredded
1 1/2 cup frozen or can corn kernels
1-(14oz.) can diced tomatoes
1 small can tomato sauce
1/2 cup shredded jack cheese
fresh cilantro
tortilla chips

Saute onions and garlic in oil until tender. Add the chilies and cumin and stir for 30 seconds. Then mix in the broth, corn, tomatoes and tomato sauce. Simmer 5 to 10 minutes then add the shredded or chopped chicken. Serve in bowls with cilantro sprinkled on top, with your choice of toppings.




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