Delicious Chicken Tortilla Soup Recipe >

Delicious Chicken Tortilla Soup Recipe

Served with a side of guacamole, sour cream and tortilla chips on the side and crushed in the soup. 4. Extra tortilla strips will keep in airtight at room temp for up to 5 days. Then turn off the stove and let the soup sit for fifteen minutes or so. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. I followed the recipe to a tee, using yellow instead of vidalia onions, and leaving off the avocados (see the price of these in California this week? Ouch). Stir in cilantro.

So comforting! Krystle September 30, 2015 at 8:50 pm Reply This looks so full of flavor! LOVE the idea of freezing it nothing better than a hot bowl of soup that doesnt take any work to make on cold evenings! lisatberry October 1, 2015 at 9:23 am Reply This soup looks so good&I love all the spiciness and the crunchy tortilla strips are the best. Its definitely not soup weather here (mid 80s still) but Ive been making soup anyway :) Paula October 11, 2015 at 1:15 pm This soup was a very tasty lunch for us today. Kathleen OH MY GOODNESS!!! This looks amazing! AND, I have almost everything in my pantry-and, thank so much for the substitutionsI hate reading a recipe that has some weird ingredient that Ill pay $25 for and never use again-but, thats another website, now isnt it&. Love your recipes, thanks for sharing! Mary at Deep South Dish One of my favorites too and it looks gorgeous! Good week for it too. Bake for 20 to 25 minutes, or until chicken is done. Read more VD711 12/7/2009 Not sure if people are rating this recipe based on their personal revisions, but as written this recipe does not deliver. Also Im going to crumble some tortilla chips in the finished soup since I dont have corn tortillas.

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