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Lincolnís Tortilla Soup Recipe

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This recipe for Lincolnís Tortilla Soup, by , is from The Crandall 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!

Lincoln Crandall


4 large boneless skinless chicken breast cubed
1 medium size onion
1 large bell pepper add jalapeno pepper if you like spicy
5 garlic cloves diced fine
1 1/2 summer squash
3 large tomatoes cubed good size cubes
1 Ĺ tsp cumin
1 Ĺ tsp salt
1 Ĺ tsp ground coriander
2 tbl tomato paste
1 Ĺ tbl oregano
ĺ cup chopped fresh cilantro
4 limes
6 cups chicken bouillon broth

In large stock pot add 3 tbl oil cook onions, bell pepper, garlic, cumin, salt, and coriander 5 min stirring not to burn. Add tomato paste stir well, then add oregano, tomatoes, broth and summer squash bring broth to boil than simmer for 20 min. Add chicken let cook additional 10 min than add cilantro, and juice of four limes stir well and enjoy.
Makes about 6-8 servings

Kicked up Sour Cream topping
16 oz sour cream
3 chipotle peppers in adobo sauce chopped well
Add both ingredients to food processor mix than and by tbl spoon to soup

We also take corn tortillas cut into strips and fry than sprinkle with Emeril essence seasoning for soup topper.




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