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.



IN LOVING MEMORY OF
LONNIE BLACK, JR.

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





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