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"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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This recipe for Chicken Tortilla Soup is from Momma's Cooking, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb shredded, cooked chicken
1 15 oz can whole peeled tomatoes, mashed
1 10 oz can enchilada sauce
1 medium onion, chopped
1 4 oz can chopped green chilies
1 10 oz pkg frozen corn
7 corn tortillas
2 cloves garlic minced
2 c water
1 can chicken broth
1 t cumin
1 t chili powder
1 t salt
bay leaf
1 T cilantro
black beans
Directions:
Directions:
Add all ingredients except tortillas. Cook in crockpot on low for 6-8 hours (high for 3-4 hours).

Oven 400º. Brush tortillas with oil, cut into strips, place on baking sheet. Bake 10-15 minutes then sprinkle over soup.

 

 

 

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