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Cinco de Mayo Tortilla Soup Recipe

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This recipe for Cinco de Mayo Tortilla Soup, by , is from Recipes for Happiness, 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!

Lisa Walters


6 - 6-inch corn tortillas
- cup vegetable oil
1 - small onion, chopped
2 - cloves garlic, chopped
1-2 - small jalapeno peppers, seeded and minced
4 - cups chicken stock
1 - 14.5 oz. can fire-roasted diced tomatoes (or regular diced tomatoes + tsp. chili powder)
- tsp. 4/S seasoning
2 - cups shredded, cooked chicken breast
1 - ripe avocado, cut into bite-sized pieces
- cup shredded monterey jack cheese
2-4 - tbsp. chopped fresh cilantro
1 - lime, cut into 6 wedges

Heat the tortillas in a low oven to dry them out, about 5 minutes. Don't over-crisp them or you won't be able to cut them. Remove from the oven and cut into inch wide strips. Heat the oil in a wok or deep frying pan over medium-high heat. Add the tortilla strips in small batches and cook until light brown and crisp, flipping frequently. Drain on paper towel. Blot the strips to remove as much oil as possible.




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