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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Tortilla Soup - from Wild Harvest Chicken Broth Recipe

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This recipe for Chicken Tortilla Soup - from Wild Harvest Chicken Broth is from The Black Family Cookbook Project, 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 - 32 ounce containers chicken broth
2 pounds chicken breasts, cooked and cut into bite-sized pieces
1 cup onion, chopped
2 tablespoons garlic, minced
1 cup bell pepper, chopped
2 tablespoons ground cumin
2 teaspoons chili powder
1/8 teaspoon cayenne pepper
2 teaspoons salt
1/4 teaspoon pepper
2 cans diced tomatoes
2 cans black beans, rinsed and drained
2 cups canned corn, drained
1 can sliced black olives, drained
1/2 cup cilantro, rinsed and chopped

Optional toppings:
cilantro
sour cream or Greek yogurt
shredded cheese
salsa
diced avocado
crushed tortilla chips

Directions:
Directions:
Sauté chopped onion, chopped bell pepper and minced garlic in water until tender, about ten minutes. Add cumin, chili powder, cayenne pepper, salt and pepper and continue to sauté for an additional few minutes. Add chicken broth, cooked chicken, canned tomatoes, black beans, corn, olives and chopped cilantro. Bring to a boil, reduce heat and simmer for 10 to 15 minutes. Adjust seasonings to taste and serve with optional toppings.

Number Of Servings:
Number Of Servings:
8 as a main course
Preparation Time:
Preparation Time:
30 minutes plus cooking time for chicken

 

 

 

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