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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from It's in the Kitchen where the warmth of shared memories, laughter, and life, 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 lb chicken breast cooked and shredded
6 cups chicken stock
1 - 15 oz can corn
1 - 15 oz cans Rotel (I use 2 cans)
tsp. cumin
cup onion chopped (optional)
1 can black beans, drained
2 tsp. minced garlic
tsp. chili powder
1 tsp. salt
tsp. pepper
monterey jack cheese, shredded
corn tortillas for chip topping we cut and fried corn tortillas
avocados cubed

Cook and shred (or cube) chicken.
Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
Add cheese just before serving.
To make this soup extra delicious, add some crunchy tortilla strips & avocados




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