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Tortilla Soup Recipe

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This recipe for Tortilla Soup, by , is from The Kammlah and Bachus Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Scott Kammlah

Category:
Category:

Ingredients:  
Ingredients:  
1 46 oz can chicken broth
1 15 oz can tomato sauce
1 15 oz can diced tomatoes
3 cups of cooked shredded chicken. (For this, to save time, I usually buy a cooked chicken from the supermarket and shred it with a fork.)
2 Anaheim chilis (seeds removed and diced fine)
1 jalapeno (seeds removed and diced fine)
1/2 cup of diced white onion
3 large tomatoes diced
2 garlic cloves minced
2 tablespoons of minced cilantro
1 tablespoon of chili powder
2 tsp cumin
2 tsp pepper
1 tsp salt
2 tsp tabasco


Garnish:
Monterrey Cheese or Cheddar
1 Avacado
1 lime slice per bowl
Tortilla Chips



Directions:
Directions:
There are two ways to cook this meal. You can cook it in a crock pot for 5 hours or suate the onion and garlic in oil and then mix into the rest of the ingredients and let it simmer for 1 hour.

Once ready to serve, put avocado, cheese, and crushed tortilla chips into bowl, pour in the soup and put lime juice in

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
5 hours
Personal Notes:
Personal Notes:
This soup takes time so don't start it unless you have some time to attend to it. It is hybrid of two different recipes,tortilla and its cousin lime soup. The soup should not be too hot so long as seeds are removed from the peppers.

 

 

 

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