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

Easy Tortilla Soup Recipe

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This recipe for Easy Tortilla Soup, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shannon Heinen
Added: Friday, November 25, 2005


2 lg. whole chicken breasts, cubed and browned
2 C water
1 14 1/2oz. can beef broth
1 14 1/2oz. can chicken broth
1 10oz. can Ro-tel (I like to use the mexican flavor)
1 10 3/4 can tomato soup
1/2 C onion, chopped
1/4 C green pepper, chopped
1 small can whole kernel corn, drained
2 T chili powder
2 T ground cumin
Black pepper to taste
Tortilla chips
Montery jack cheese, shredded

In a large saucepan, combine water, beef broth, chicken
broth, Ro-tel, tomato soup, onions, and green pepper. Bring
to a boil. Add the chicken and simmer for 10 minutes. Add
corn, beans(optional), chili powder, cumin, and black pepper.
Simmer, covered for 10 minutes or more. To serve, place
crushed chips in a bowl and ladle soup over chips. Sprinkle
with grated cheese. Garnish with avocado, cilantro, and lime
wedges if desired.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
You may subtitute 1 lb of ground beef for chicken. I also like to
add 1 can pinto beans on occasions.




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