"The belly rules the mind."--Spanish Proverb

Tortilla Soup Recipe

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This recipe for Tortilla Soup, by , is from Cooking with Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aunt Veronica Carnahan


1 whole chicken
4 chicken boullion cubes or 4 c. chicken broth
5 potatoes cut into large cubes
1 bag of carrots - cut to preferred size
2 bunches of fresh cilantro, chopped
1 corn on the cob - cut into 4 pieces
6 celery sticks , chopped
fresh garlic, minced

4 limes, sliced
4 avocados
tostada chips
Mexican white cheese, shredded or crumbled

Boil the chicken in water with the bouillon cubes or chicken broth. When chicken is cooked, remove from pot, debone and shred. Return to the pot along with other ingredients. Bring to boil for 10 minutes then simmer for 2 hours. Add more bouillon cubes or broth for more flavor.

Steps to serve:
Place shredded cheese on bottom of bowl, add soup and top with additional cilantro, fresh squeezed lime, avocado and tostada chips. Stir with spoon to blend.. Eat and Enjoy!




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