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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Tortilla Soup Recipe

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This recipe for Tortilla Soup is from Waite High School - Class of 1970 Recipes, 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:  
3 Tablespoons butter
1 teaspoon minced garlic
1 medium onion, finely chopped
1 (42-ounce) can chicken broth
4 cups half & half
1 can cream of chicken soup
1 cup salsa, mild or spicy
4 boneless, cooked and shredded chicken breasts
1 (15-ounce) can black beans, drained
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can (or frozen) corn
2 teaspoons cumin
1 package Fajita (powdered packet) seasoning mix
Directions:
Directions:
Melt 3 Tablespoons butter in a large stock pot over medium heat. Add 1 teaspoon minced garlic and 1 medium onion (finely chopped). Saute' until soft, about 5-minutes. Add flour. Stir well for 1-minute.

Mix all remaining ingredients into the stock pot. Simmer for 15+ minutes

May serve and top with:
1 (16-ounce) bag of tortilla chipsc
1 (8-ounce) Monterey Jack or Sharp Cheddar Cheese, shredded.
1/2 cup sour cream.

 

 

 

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