Tortilla Soup

Billie Hayton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 tsp oil
  • 3 cup frozen whole kernel corn
  • 1 green pepper, chopped
  • 1 1/2 tsp cumin
  • 1 large onion, chopped
  • 3 tsp Worcestershire sauce
  • 2 cloves garlic
  • 1 1/2 tsp chili powder
  • 1 (4 oz) can green chilies
  • Salt
  • 4 to 6 cup chicken, cooked and chopped
  • 2 (10 3/4 oz) can tomato soup
  • Black pepper
  • 1 can Rotel tomatoes
  • Hot pepper sauce
  • Tortilla chips
  • Monterey Jack cheese

In a Dutch oven, heat oil and sauté bell pepper, onion, garlic, and chilies until tender. Add broth, chicken, soup, tomatoes, corn, and seasonings. Simmer for 2 hours. To serve, place tortilla chips in bottom of bowl. Ladle in soup and top with Monterey Jack cheese.


Given by
Mazie T. Winters, Tereze B. Kean, Rikki R. Black


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