"Those who forget the pasta are condemned to reheat it."--Unknown

Tortilla Soup Recipe

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This recipe for Tortilla Soup, by , 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!

Linda Largent DeShetler


3 Tablespoons butter
1 teaspoon minced garlic
1 medium onion, finely chopped

42 ounce 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
15 ounce can black beans, drained
15 ounce can of kidney beans, drained
15 ounce can (or frozen) corn
2 teaspoons cumin
1 package fajita (powdered packet) seasoning mix

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:
16 ounce bag of tortilla chips.
8 ounce Monterey Jack or sharp Cheddar cheese, shredded.
1/2 cup sour cream.




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