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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 (2nd Ed), 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!

Abigail Frickey (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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