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I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

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Chicken Tortilla Soup

Serves: 6

Print this Recipe


   1/2 cup onions, finely chopped
   1 clove garlic minced
   2 teaspoons vegetable oil
   4 cups chicken broth
   1/2 red bell pepper chopped
   1 teaspoon ground red pepper
   2 teaspoons basil chopped
   2 teaspoons salt
   1 teaspoon black pepper
   15 ounces tomato purée
   1/2 cup vegetable oil
   10 corn tortillas cut in 1/2" slices
   2 cups chicken, chopped, cooked
   Avocado slices
   Monterey Jack cheese, sliced or shredded


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In a 4 quart Dutch oven, sauté the onions and garlic in 2 tablespoons oil until tender. Stir in the broth, red bell pepper, ground red pepper, basil, salt, pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain on paper towels. To serve, divide the tortilla strips and cooked chicken between 6 bowls; pour broth over chicken. Top with cheese and avocado slices.


Chicken Tortilla Soup is from the Cook'n Mexican collection. Click here to get this CD or download the recipes right now!

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Enjoy more recipes like this!

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