"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Tortilla Soup Recipe

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

Pam Manning


Fresh cilantro - use amount you want
1 can cream of chicken soup
c. chopped onion
4 - 6 c. chicken broth
c. chopped celery
1 large jar Pace Salsa
1 can Ro-Tel tomatoes
2 cans creamed corn
2 - 3 c. chicken (I used canned Keystone)
2 cans black beans, drained
Tortilla chips
Shredded cheddar cheese (optional)
Sour cream (optional)

Bring broth to simmer, add soup, onions & celery. Cook 1 hour on high. Let simmer for 30 minutes. Add cilantro, Pace salsa, Ro-Tel tomatoes, beans, corn & chicken. Let simmer 20 minutes. Serve with broken chips, cheese & sour cream.




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