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Chicken Tortilla Soup Recipe

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

Donna Sweedo Tucson, AZ
Added: Sunday, September 27, 2009


2 large chicken breasts
2 T. olive oil
1/2 medium onion, chopped
2 cans green chilies
1 tsp. chili powder
1 tsp. garlic salt
1 tsp. paprika
1/2 tsp. ground coriander
1 tsp. black pepper
1 tsp. salt
1 tsp. cilantro
1 tsp. oregano
2 T. Parsley
2-14 oz cans small diced tomatoes
1 can corn
2 T. chicken bouillon (or 2 cubes)
Avocado slices
grated cheese
tortilla strips

Slowly simmer chicken, cool and shred, set aside. (save broth)
In medium skillet heat olive oil and onion and saute until soft.
Add chilies and spices and heat until flavors are all blended-5 minutes.
With saved broth measure adding water until you have 3 quarts. Add tomatoes, corn spices, chilies and shredded chicken. Add bouillon. Simmer on low heat for 20-25 minutes. Serve with avocado slices, grated cheese and tortilla strips to each bowl. YUMMY!




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