Add 6 cups water with first 6 ingredients to stock pot. Boil and save
broth to use as soup base. Bring to a boil and simmer 1-2 hours.
Remove and cube chicken. Return to the broth with the tomatoes,
green chilis. Add the torn tortillas. Simmer until tortillas dissolve.
Add the cream. Heat through.
Serving
Suggestions
Top bowls with grated cheese, olives and serve with chips.
Originally Submitted
9/26/2011
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