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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from Debra's 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:  
6 skinless, boneless chicken breast halves
3 c vegetable oil for frying
36 (6 inch) flour tortillas – cut into strips
15 c water
15 cubes chicken bouillon
1 (14 oz) can peeled, diced tomatoes & juice tomatoes w/ green chili peppers
2 (10 oz) cans of diced tomatoes w/ green chili peppers
1 small onion - chopped
3 cloves of garlic - minced
1 tsp black pepper
1 Tbsp +/- chili powder (to taste)
1 c chopped carrots
1 c chopped celery (optional)
2 c Mexican blend shredded cheese

Directions:
Directions:
Directions:
1. In a large pot, boil chicken breasts for 30 minutes. Cool, shred into small pieces, set aside. Meanwhile, heat oil in a large skillet to 375 degrees. Fry tortilla strips a few at a time, stirring occasionally, until golden brown. Drain on paper towels and lightly salt.
2. Add enough water to the chicken stock in the large pot to make at least 15 cups of water. Stir in the bouillon cubes and reduce heat to a simmer. Pour in the can of plain diced tomatoes, garlic and onion. Add black pepper and chili powder. Add carrots, celery, and diced tomatoes with green chilies. Cover and simmer for about 25 minutes, until vegetables are tender. Stir in shredded chicken and cook 5 minutes more.
3. Serve hot topped with fried tortilla strips and shredded cheese.

Preparation Time:
Preparation Time:
1 hour +/-

 

 

 

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