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Best Yet Tortilla Soup Recipe

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This recipe for Best Yet Tortilla Soup is from The Smith Hubbard Warns Connection Family Cookbook, 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 cups cut up Roma tomatoes
1 large onion diced
8 cups chicken broth
4 six-inch corn tortillas, coarsely chopped
2 Tbsp. tmato paste
6 cloves garlic, minced
1 Tbsp. chili powder
2 tsp. ground cumin
2 bay leaes
1/8 tsp. ground red pepper
2 cups chopped up chicken breast
1 medium avacado coarsely chopped
1 cup shredded cheddar cheese
Tortilla chips, (used the baked ones)
Directions:
Directions:
1) Process in blender the tomatoes, garlic and onion. Set aside.
2) In 4-quart pot combine tomato mixture, chicken broth, tortillas, tomato paste, chili powder, cumin, bay leaves and red pepper. Bring to boiling; reduce heat.
Cover and simmer for 30 minutes.
Add Chicken and simmer 1 minute.
3) Ladle into bowls and top with avacado, cheese and chips.
Number Of Servings:
Number Of Servings:
Six
Preparation Time:
Preparation Time:
An hour or less
Personal Notes:
Personal Notes:
On Christmas Eve we have 3 or 4 soups for supper.
This one is a family favorite.

 

 

 

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