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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tricia Tate
Added: Tuesday, September 19, 2006


1 1/2 lbs. boneless chicken, cooked and shredded
2 cans (15 oz.) whole tomatoes
1 can (10 oz.) enchilada sauce
1 medium yellow onion, chopped
1 can (4 oz.) chopped green chilies
1 clove garlic, minced
1 can (14 1/2 oz.) chicken broth
1 tsp. salt
1 tsp. cumin
1 tsp. chili powder
1/4 tsp. black pepper
1 bay leaf
1 pkg. (10 oz.) frozen corn
1 Tbs. dried chopped cilantro

In crock pot, combine the shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies, and garlic. Add chicken broth, cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cook on low for 6 to 8 hours. (Can be cooked on stove instead.) Serve with sour cream, shredded cheddar cheese, and tortilla chips.




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