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Tortilla Soup

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 40 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 8 corn tortillas
  • Corn oil
  • 2 chicken breasts, cut into small cubes (more if you like)
  • 3 cloves garlic, cut finely
  • 1/2 red onion
  • 1 paper container chicken stock
  • 1 large can smashed tomatoes
  • 1/2 frozen bag golden yellow corn
  • 1 can black beans
  • Cumin
  • Red pepper flakes
  • Lime juice to taste
  • Salt and pepper to taste
  • Shredded cheddar cheese
  • Cilantro leaves
make it
Cut tortillas into thin strips, fry in corn oil till brown, and then place on a plate with paper towels to drain extra oil.

In a large soup pot, brown chicken cubes, add garlic and onions till they sweat. Add chicken broth, tomatoes and bring to a boil. Add corn, beans, cumin, red pepper flakes, lime juice, salt and pepper. Allow the soup to simmer for 8 minutes before serving.

To serve - put soup in a deep bowl and add the fried tortilla strips, cheese and cilantro leaves.
Notes
The thicker the tortilla the longer they need to fry. Homemade is best if you can find some from a local Mexican bakery.
Average Rating  (1)
Rated  by doozier1 on 10/23/2004 I made this soup for a company party,everyone said it was very good, I pan on making this soup alot for family,friends & co-workers! Thanks for the great recipe. P.S. It does taste great with a Corona and Lime.
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