"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

TORTILLA SOUP Recipe

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This recipe for TORTILLA SOUP, by , is from Katelin's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Bradford

Category:
Category:

Ingredients:  
Ingredients:  
1 cup PLUS 2 tablespoons oil
6 flour tortillas, cut into strips
3/4 pound boneless chicken breasts, cut into bite-size pieces
1/2 cup sliced green onions
1 1/2 cup chopped cooked ham
2 teaspoons finely chopped garlic
1-1/2 teaspoons chili powder
1/2 teaspoon oregano leaves
5 cups water
1 can (14-1/2 oz.) whole peeled tomatoes, undrained and chopped
1 can (4 oz.) chopped green chilies, undrained
1 package Lipton Noodles & Sauce - Chicken Flavor
1 can whole kernel corn, drained
2 cups shredded cheddar or Monterey Jack cheese (about 8 oz.)

Directions:
Directions:
In 12-inch skillet, heat 1 cup oil and cook tortilla strips just until golden; drain on paper towels. In 3-quart saucepan, heat remaining 2 tablespoons oil over medium-high heat and cook chicken, green onions, ham, garlic, chili powder and oregano, stirring frequently, 3 minutes or until chicken is brown; remove and set aside. In same saucepan, add water and tomatoes; bring to a boil. Stir in green chilies and noodles & sauce - chicken flavor. Reduce heat and simmer, stirring occasionally, 10 minutes or until noodles are tender. Just before serving, stir in corn, chicken mixture and tortilla strips; heat through. Top with cheese.

Number Of Servings:
Number Of Servings:
8

 

 

 

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