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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from Deb's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1/2 c. Chopped Onion
3 Cloves Garlic-Minced
1 T. Oil
2-14-1/2 oz. Cans Chicken Broth
1-14-1/2 oz. Can Diced Tomatoes-Undrained
1 t. Chili Powder
1 t. Oregano
2-1/2 c. Chopped, Cooked Chicken
1-15 oz. Can Garbanzo Beans (Chickpeas)-Rinsed and Drained
1-15 oz. Can Black Beans-Rinsed and Drained
1 c. Frozen Whole Kernel Corn
Tortilla Chips-Lightly crushed
Shredded Monterey Jack Cheese
Chopped Green Onions
Sliced Avocado

In a large pan cook onions and garlic in oil for 2-3 minutes or until tender. Stir in broth, tomatoes, chili powder and oregano. Bring to a boil. Cover and simmer for 10 minutes. Stir in chicken, beans and corn. Return to boiling. Cover and simmer for 10 more minutes. Ladle soup into bowls and top with tortilla chips, cheese, onions and avocado.

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