"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Chicken Tortilla Soup Recipe

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

Tammy Hardy
Added: Saturday, July 25, 2009


3 lbs. chicken breasts
4 qts. water or chicken broth
3 stalks celery, coarsely chopped
2 whole garlic cloves
1 large can diced tomatoes
1 diced onion
1 green or red pepper, diced
1 10 oz. bag frozen corn
1/3 t. ground cumin
1/4 t. red pepper flakes
1 garlic clove, minced
1/2 bunch chopped cilantro
1 c. cooked rice, optional
sour cream, tortilla chips for garnish

Serves: 12-15

In large stock pot, cook chicken breasts, garlic cloves, onion and celery. Strain and reserve broth. Remove chicken and cut into small chunks. To strained broth add remaining ingredients except corn and rice. Cover and simmer 30 minutes. Add corn, simmer 10 min. Add chicken and cooked rice. Serve with chips, cheese and sour cream.

Number Of Servings:
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