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El Paso Tortilla Soup Recipe

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This recipe for El Paso Tortilla Soup is from The Carlisle 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:  
1 Rostitier chicken or a boiled chicken
2 small onions, chopped
2 6 ozs. can chopped green chiles, drained
4-6 cloves garlic, crushed
28 oz. can chopped and peeled tomatoes
2 - 10 1/2 oz. can beef broth, condensed
2 - 10 1/2 oz. can chicken broth, condensed
1 1/2 c. water
1 1/2 c. Snappy Tom tomatoes or juice ( I used regular tomato juice)
2 tsp. ground cumin
3 tsp. chili powder
2 tsp. salt
1 1/2 tsp. pepper
4 tsp. worcestershire sauce
Tortillas
Shredded cheddar cheese
cilantro
avocado
sour cream
Directions:
Directions:
Saute onion, chiles, and garlic in oil til soft. Add tomatoes, broth, water Snappy Tom, cumin, chili powder, salt, pepper, worcestershire sauce. Bring soup to boil. Lower heat and simmer covered 1 hour. Add chicken. Put Tortillas in a heap, pour in soup, top with cilantro, grated cheese, sour cream or whatever toppings you desire. Cilantro is the main topping.
Personal Notes:
Personal Notes:
Julie's recipe.

 

 

 

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