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MOM'S TORTILLA SOUP Recipe

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This recipe for MOM'S TORTILLA SOUP is from The Crowe 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 QUARTS CHICKEN BROTH
1 1/2 LBS BONLESS CHICKEN PIECES, CHOPPED INTO 1 INCH CUBES
1 ONION, DICED
3-4 CLOVES OF GARLIC, MINCED OR CRUSHED
3 POTATOES, DICED
3 CARROTS, DICED
1 TBSP KOSHER SALT
2 -3 CANNED CHIPOTLE PEPPERS, CHOPPED
1 CAN CHICKPEAS, WITH LIQUID
1 CAN ROTEL DICED TOMATOES
1 ENVELOPE GOYA SAZON SEASONING
CORN TORTILLAS, FOR FRYING, OR BAG OF TORTILLA CHIPS
*GARNISH-CILANTRO LEAVES, GREEN ONION, DICED AVOCADO, SOUR CREAM, MEXICAN CHEESE, MORE CHIPOTLES OR SLICED SERRANOS, LIME OR LEMON WEDGES*
OIL FOR FRYING AND SAUTÉING
Directions:
Directions:
IN LARGE FRYING PAN SAUTE POTATOES, ONION AND CARROTS UNTIL CARMELIZED. ADD GARLIC AND STIR FOR 1 TO 2 MINUTES. SET ASIDE. IN LARGE STOCK POT, BROWN CUBED CHICKEN PIECES. ONCE BROWNED, ADD CHICKEN STOCK, SALT, GOYA SAZON AND CHIPOTLES AND BRING TO A BOIL. ADD CHICKPEAS AND CANNED TOMATOES AND REDUCE HEAT TO SIMMER. ADD SAUTÉED VEGETABLES AND CONTINUE TO SIMMER, ABOUT 20 MINUTES. WHILE SIMMERING FRY TORTILLAS IN OIL FOR CHIPS IN NECESSARY. ADJUST SEASONING (SALT AND CHIPOTLE, SAZON IF DESIRED) TO YOUR TASTE. SERVE WITH TORTILLA CHIPS AND DESIRED GARNISH.
Preparation Time:
Preparation Time:
1 HOUR ++

 

 

 

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