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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from The Hoggan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lori Hull


1 onion, finely chopped
olive oil
2 green onions, chopped
4 cloves garlic, minced
8 cups chicken broth
2-3 tomatoes, chopped
1/2 bag frozen corn
1 large chicken breast
1 can black beans, drained and rinsed
1 lime
1 handful cilantro, chopped
4-5 corn tortillas, cut into strips
1 avocado, diced
cayenne pepper
chili powder
salt and pepper
cheddar cheese, shredded
sour cream

Saute onion in olive oil until soft, then add garlic, green onions, cayenne, chili powder, and cumin. Saute until fragrant (1-2 minutes). Add chicken broth. Bring to a boil, then lower heat to a simmer. Add tomatoes, corn, black beans.

Grill up chicken spiced with cayenne, chili powder, garlic powder, salt and pepper. Cut up or shred chicken and add it to the soup. Try the soup and add more seasonings according to taste. Add lime juice, cilantro and avocado.

In a large frying pan over medium-high heat, crisp up tortilla strips. Add salt.

Serve soup garnished with cheese, sour cream, tortilla strips, fresh cilantro and a lime wedge.




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