"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Tortilla Soup Recipe

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

Kathy Keener


2 TBS Olive Oil
2+ lbs of Chicken Tenders Chopped
1 large onion diced
1 pkg of Chili O Mix
1 small can of corn
1 small can of petite diced tomatoes
¼ cup of salsa
1 32oz container of Chicken Broth or Stock
1-2 TBS of Jarlic (minced garlic in a jar)
1 can of Black Beans, drained

Cook the Chicken in the Olive Oil chopping it with a spatula to make it somewhat “flaky”. (this is a good recipe to make when you are frustrated). Add onion to the cooking chicken making sure it is soft (about 3-5 minutes). Add remaining ingredients. Let all this come to a boil, being sure to stir it from time to time. It’s best to let it simmer after that boil for about 10-15 minutes.

Variation: Squeeze the juice of one lime into the broth (my fave)
Dress this soup with: Cheese
Sour cream
Tortilla Chips
Or…I like to put a handful of fresh spinach leaves in the bottom of the bowl and pour the soup over that.




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