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Tortilla Soup Recipe

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

Sorenson's neighbor Carole Phillips
Added: Tuesday, February 15, 2011


2 T. olive oil
1 onion, chopped
1 red pepper, chopped
2 heaping tsp. minced garlic
1 small can diced green chiles
1 15 oz can stewed tomatoes
1 or 2 fresh tomatoes, chopped
1 16oz can corn, drained
8 c. chicken broth
2 cans garlic roasted chicken broth
2 T. fresh cilantro, chopped
salt and pepper to taste
2 c. monterey jack cheese

Corn tortillas

Sautee onions, red bell pepper, garlic and chiles in olive oil. Add tomatoes, corn, chicken broth, cilantro, salt & pepper. Simmer on low heat.

Brush corn tortillas with oil and sprinkle with salt. Cut into 5 strips, spread on a cookie sheet. Bake 8-10 minutes. Put tortilla chips on bottom of bowl, ladle the soup and sprinkle w/ monterey jack cheese. Add more fresh cilantro as condiment along with sliced limes.

Personal Notes:
Personal Notes:
You can slice avocados and add to soup along with some cooked chicken.




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