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Tortilla Soup Recipe

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This recipe for Tortilla Soup , by , is from The Mills Family Cookbook - The Next Generation, 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!

Heather (Crabbe) DelaCruz


1 onion chopped
2-4 cloves garlic chopped
4-6 c chicken broth
1 tsp cumin
2 141/2 oz Mexican
stewed tomatoes
1 4oz can chopped green chilies
3 Tbsp fresh cilantro chopped
1 can enchilada sauce
Juice of 3 limes
Shredded chicken or ground beef

In a large (6 qt) pot, sauté onion and garlic, add broth bring to a boil, reduce heat. Brown your ground beef or boil your chicken at this time. When done add meat and all remaining ingredients to pot.Enchilada sauce (you can use a small or big can depending on how spicy you want soup to be, you can also add more broth later if soup too spicy)
Stir well and cover and simmer 1-2 hours. The longer it can cook the more the flavors will blend. Garnish the bottom of large soup bowls with tortilla chips, shredded cheese, and avocado if you like as well. Pour soup over the garnish and enjoy. I like spicy food and this dish definitely does the trick, you can always make the dish milder by using more broth and less enchilada sauce.




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