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This recipe for CHICKEN TORTILLA SOUP, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Minnie Candy
Added: Tuesday, April 25, 2006


4 boneless, skinless Chicken Breasts
12 oz. Velveeta
1/2 c. Shredded Colby/Monterey Jack Cheese (also extra cheese or Cheddar used for topping)
1 small stalk of Celery (chopped)
1 small White Onion (chopped)
3 tbsp. butter
2 tbsp. Flour
1/4 c. Milk
1/2 tsp. Pepper
1/2 tsp. Dry Mustard
1/2 tsp. Dill Weed
1/4 tsp. Rosemary
1/2 c. Picante Sauce (to taste)
Jalepenos to taste
1/2 tsp. Pimentos
1 pkg. Flour Tortillas
1 Tomato, Chopped
Parsley for topping
1 Chicken Bouillon Cube (optional)
Condensed Cream (optional)
Sour Cream (optional)
Flour Tortillas

Fill 5 qt. saucepan about 1/2 to 2/3 full with water. Add the chicken breasts. Bring to a boil. Add celery, onions, butter, dill weed, dry mustard, rosemary and pepper. Allow to boil till the chicken is done and veggies are done. Take out chicken and cut into very small pieces. Lower heat to warm. Add Velveeta, Colby-Jack. Mix the flour into the milk until smooth, then add to soup mix (repeat this step if necessary to desired thickness of soup). Then add picante sauce, jalepenos and pimentos. For a richer chicken tase, add a bouillon cube; or for a richer creamy tase add condensed cream (however this will add calories). Cut flour tortillas into small squares and fry in oil (for lower calories spread on baking sheet and toast until light brown). Top soup with tortillas, chopped tomatoes, shredded cheese, parsley and sour cream if desired.

Number Of Servings:
Number Of Servings:
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