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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Verheyden Family


2 Tbsp olive oil
1 onion, chopped
2 jalapeños, seeded and diced
4 cloves garlic, minced
2 zucchinis, halved and sliced
1 15-oz can fire-roasted tomatoes
About 10 cups chicken broth
2 bay leaves
1 Tbsp oregano
½ tsp ground cumin
2 chicken breasts, trimmed of fat
1 cup corn (frozen works great)
About 2 cups cooked rice

For serving: shredded Monterey Jack cheese, chopped cilantro, crushed tortilla chips, sliced avocado

Heat olive oil in a large pot and add onion. Once almost softened, add jalapeños, garlic, and zucchini. Season with salt and pepper and sauté until almost soft. Add tomatoes, broth, bay leaves, oregano, and cumin. Bring to a boil. Reduce heat and add chicken. Simmer for about 30-40 minutes and pull chicken out. Let cool a little, then shred and add back in. Add corn. Cook just a little longer for all flavors to meld. Serve over a scoop of rice.

Serve with toppings of choice.




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