"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 Our 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!

Ryan Greaves


3 Chicken Breasts
Mexican Adobo Spice
1 Red Pepper
1 Green Onion
1 White Onion
Hot Peppers of Your Choice (usually 2 Jalepenos, 2 Serrenos and/or 1 Habenero)
3 cans Campells Cheese Soup
2 soup cans of Milk
1 can Petite Diced Tomatoes
3/4 can Black Beans (optional)
2 1/2 c Cheddar Cheese, shredded
2 1/2 Dallops of Sour Cream
1 Tbsp Garlic, (6 cloves, minced)
1 tsp Hot Sauce
1 Tbsp Cumin
1 Tbsp Paprika
1/2 tsp Chilie Powder
1/2 tsp Cayenne Pepper
1/2 tsp Pepper Flakes

Brown chicken breasts, flavor with mexican adobo spice. Cut into cubes or shred.
Puree red pepper, green pepper, white onion, and your choice of the hot peppers.
Sauté the puree mix then add 3 cans of cheese soup and 2 cans of milk. Add the diced tomatoes. You can add the black beans now if you are choosing that option.
Add the chicken and stir.
Add the cheddar cheese and sour cream. Add the fresh garlic and spices. Simmer for 30 minutes.

Personal Notes:
Personal Notes:
ALWAYS puree the peppers and onions. Makes a big difference. Serve with chips and sour cream.




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