Tortilla Soup
Yield: 1 serving
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Ingredients
- 1 pound(s) chicken breasts
- 3 cup(s) chicken broth reserved from cooking
- 1 can(s) chicken broth
- 1/2 onion, medium chopped
- 1/2 green pepper chopped
- 1 can(s) Rotel tomatoes
- 1 can(s) Mexicorn drained
- 1 can(s) Cream of Chicken soup
- 1 can(s) Cream of Potato soup
Preparation
- Boil chicken breasts until done, reserving broth. Cube or shred cooled chicken. Add all ingredients to crockpot, plus salt, pepper, garlic, parsley, cumin, chili powder and red pepper to taste. Cook on low-medium heat for 6-8 hours. Serve with Monterrey Jack cheese and tortilla chips.
September 2012
This recipe is a personal recipe added by EuropeanMama and has not been tested or endorsed by MyRecipes.
Tortilla Soup Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Make-Ahead
- CUISINE: Mexican
- MAIN INGREDIENT: Poultry
- COOKING METHOD: Slow Cook
- OCCASION: Winter
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