"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 Perfect Blend, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenifer Seiter

Category:
Category:

Ingredients:  
Ingredients:  
6 (6 inch) corn tortillas, divided
1 1/2 tsp vegetable oil, divided
1/2 lb chicken breast, cut into bite size chunks
2 (14oz) cans chicken broth
1 cup thick n' chunky medium salsa
1 cup frozen corn
1 cup shredded cheddar cheese

Directions:
Directions:
Preheat oven to 400. Cut 2 of the tortilla into strips; toss with 1/2 tsp of the oil. Spread in single layers on baking sheet. Bake 10-12 minutes or until crisp, stirring occasionally. Meanwhile, finely chop remaining 4 tortillas. Heat the remaining 1 tsp of oil in large sauce pan on medium-high heat. Add chicken; cook and stir 5 minutes. Add chopped tortillas, broth, salsa, and corn. Bring to boil reduce heat to medium-low and simmer 15 minutes. Ladle soup into serving bowls; top with cheese and tortilla strips.

 

 

 

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