"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Tortilla Soup Recipe

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Chicken Tortilla Soup image
Abigail, Madelynn, & Samuel Frickey


This recipe for Chicken Tortilla Soup, by , is from The Stuckey 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!

Tracey Schoenberger (Stuckey)


16 oz pinto beans
2 lbs chicken, cooked and shredded.
15 oz tomatoes, mashed and undrained
10 oz enchilada sauce, I prefer green
1 onion, chopped
4 oz green chilies, diced
2 cloves garlic, chopped
8 c chicken broth
1 pkg taco seasoning
1 pkg frozen corn
2 Tbsp fresh cilantro, chopped (optional)
Tortilla chips

Combine all ingredients except for cilantro and tortilla chips in a large 5 qt stock pot or crock pot. If in a stock pot, bring to a boil. Reduce heat to medium-low and simmer for 30 minutes or until onions are translucent and flavors are blended. Serve with tortilla chips and cilantro if desired. ( I use my left over chicken after having baked chicken the night before to make this soup with.)




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