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| Aunt Kathy's Tortilla Soup |
This is now a fave in my husband's circle of relatives in Canada after my aunt sent it with me once I moved up from California. We make this with some thing broth is ample. Garnish with Mexican cheese mixture, sour cream, salsa, and sliced avocado. This soup is an specifically tasty way to use up the turkey after holidays! It freezes properly, too!
Ingredients :
- 1 entire entire cooked bird, de-boned and meat cubed
- 4 cups chook broth
- 2 cups red meat broth
- 1 (14.5 ounce) can stewed tomatoes, chopped
- 1 onion, chopped
- 1 (four ounce) can chopped green chilies
- 3 tablespoons vegetable oil
- 1 tablespoon floor cumin
- 1 clove garlic, chopped
- 1 pinch chili powder, or to taste
- 1 (6 inch) corn tortillas, torn, or extra to taste
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H15M |
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Notes :
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