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Tortilla Soup Recipe

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

Kathy Baharaeen


3 tablespoons canola oil

8 corn tortilla, chopped

6 cloves garlic, minced

1/2 cup cilantro, chopped

1 medium onion, chopped

28 ounces diced tomato, undrained

2 tablespoons cumin

1 tablespoon chili powder

3 bay leaves

6 cups chicken stock

1 Teaspoon salt

1/2 Teaspoon cayenne pepper

4 chicken breast half without skin, cooked and chopped

8 ounces black beans, drained and rinsed

8 ounces corn, drained and rinsed

1. Heat oil in large saucepan over medium heat. Add tortillas, garlic, cilantro, and onion. Saute 2-3 minutes.

2. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes.

3. Remove bay leaves, stir in chicken, beans and corn. Reheat.

4. Garnish with monterey jack, avocado, sour cream and tortilla strips if desired.




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