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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from Eating at Grammy Nell's: A Good Experience, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp olive oil
1 medium onion chopped
1 medium red bell pepper
1 jalapeņo pepper seeded
and minced
1 tsp minced garlic
1 28 oz can crushed tomatoes
1 condensed tomato soup
2 cups shredded cooked chicken
1-1/2 cup chicken broth
1-1/2 tsp ground cumin
1-1/2 tsp salt
1 chili powder
1/2 tsp poultry seasoning
1/4 tsp ground black pepper
1 cup frozen yellow corn,thawed
1/4 cup heavy whipping cream
2 tbsp chopped fresh
cilantro
1 cup crushed tortilla
chips
Garnish: sour cream, shredded Mexican-
blend cheese, chopped avocados.
Directions:
Directions:
In a large Dutch oven, heat olive oil over medium heat. Add onion, red pepper, and jalapeno; cook for 4 minutes. Add garlic, and cook for 2 minutes.
Add crushed tomatoes, condensed soup, chicken, chicken broth, cumin, salt, chili powder, poultry seasoning and pepper, stirring to combine. Stir in corn, cream and cilantro. Stir in chips and cook
uncovered until heated through. Garnish with sour cream cheese and avocados..
Number Of Servings:
Number Of Servings:
7 cups
Personal Notes:
Personal Notes:
This can be frozen up to 1 month. It is good, I put some crushed tortilla chips on top too.

 

 

 

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