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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Tortilla Soup Recipe

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This recipe for Tortilla Soup is from The TIBOLLA Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 can green chilies
1 onion
2 tomatoes
2 garlic cloves
Olive Oil
6 cups chicken broth
4 torn corn tortillas
4 cooked shredded chicken breasts
1/2 cup chopped cilantro

Garnish with:
Tortilla strips
Mexican cheese
lime juice

Puree green chilies, onion, tomatoes, and garlic cloves.
Fry in Olive Oil.

Add chicken broth, torn corn tortillas, cooked shredded chicken breasts, and chopped cilantro. Simmer until thick. Add salt. Garnish with tortilla strips, Mexican cheese, avocado, cilantro and lime juice.

Use leftovers to make: Chicken Flautas

Preheat oven to 350 degrees.

Fry corn tortillas in vegetable oil for 1-2 seconds. Place on paper towel to soak up excess oil. Put tortillas on greased cookie sheet. Place about 1 TBS of chicken from the tortilla soup on the middle of each tortilla. Top with Mexican cheese. Roll each tortilla up with the seam on the bottom. Bake for 15-20 minutes.




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