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Aunt Kathy's Tortilla Soup

Melissa S.

"This is now a favorite in my husband's family in Canada after my aunt sent it with me when I moved up from California. We make this with whatever broth is abundant. Garnish with Mexican cheese blend, sour cream, salsa, and sliced avocado. This soup is an especially tasty way to use up the turkey after holidays! It freezes well, too!"
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1 h 15 m servings 368 cals
Original recipe yields 8 servings

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  1. Combine chicken meat, chicken broth, beef broth, tomatoes, onion, green chiles, oil, cumin, garlic, and chili powder together in a stockpot; bring to a boil. Reduce heat and simmer until flavors have blended, at least 1 hour. Add tortillas just before serving.


  • Cook's Note:
  • Substitute tortilla chips for corn tortillas if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 368 calories; 16.6 g fat; 9 g carbohydrates; 44 g protein; 130 mg cholesterol; 1082 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I really enjoyed this. I used leftover rotisserie chicken and cut the cumin in half (which was perfect for my taste). My kids wouldn't eat it, but what do they know? I topped it with sliced avoc...