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Texas Tortilla Soup

" A spicy and hearty soup to cheer up any meal!"


2 cups chopped onion
2 tsp. crushed garlic
4 Tbs. olive oil
4 dried red peppers (chopped)
38 oz. can stewed tomatoes (drain and save juice)
8 oz. can Ro-Tel tomatoes with chilies
1 can tomato paste (optional)
1 tsp. ground cumin
1 TBS of chili powder
15 yellow corn tortillas (cubed)
4 15 oz. cans chicken broth
4-6 chicken breasts


Saute onion and garlic in olive oil. Add red peppers, tomatoes and cumin. Add tortillas and reserved tomato juice along with the chicken broth. Puree and cook a little longer being careful not to burn. Salt and pepper to taste.
Garnish with grated Monterrey Jack cheese, fried corn tortilla strips, diced avocado, chicken breasts (grilled and diced seasoned with Creole seasoning.)

Nutritional Information Per Serving

no nutrition information available