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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

TORTILLA SOUP Recipe

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This recipe for TORTILLA SOUP is from The Blackwell Family Cookbook Project, 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:  
7 CUPS CHICKEN BROTH(FROM CHICKEN YOU BOILED FOR RECIPE)
2 CARROTS, PEELED AND DICED
1 CUP DICED BELL PEPPER
1/4 CUP (SMALL CAN) TOMATO PASTE
2 CLOVES GARLIC, CRUSHED
SALT and PEPPER TO TASTE
1 CUP DICED ZUCHINI
1 MEDIUM ONION DICED
2 STALKS CELERY DICED
1 POTATO DICED
1 BAY LEAF
1 TSP MEXICAN OREGANO
2 MEDIUM TOMATOES DICED OR 1 CAN DICED TOMATOES
A 2 TO 2.5LB CHICKEN BOILED AND SHREDDED
VEGETABLE OIL
3 CORN TORTILLAS, CUT IN 1 INCH STRIPS
1 CUP SHREDDED MONTERY JACK CHEESE
Directions:
Directions:

Cut up and boil the chicken. Use enough water to yeild 7 cups of broth. Remove the chicken from the pot, add all of the remaining ingredients except the tortillas, vegetable oil and cheese. Skin, then pull the chicken meat off the bone with a fork and return the meat to the pot. Discard the skin. Simmer for 25 minutes.
Heat enough vegetable oil to cover the bottom of a frying pan over medium high heat. Cook the tortilla strips in batches until crisp. Drain on paper towels.
Number Of Servings:
Number Of Servings:
:6
Personal Notes:
Personal Notes:
To serve, place tortilla strips in bowl, ladel in soup and sprinkle with shredded Montery Jack cheese.

 

 

 

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