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LOCATION: Recipes >> Mexican >> Tortilla Soup 22

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Smoked Chicken Tortilla Soup

1 smoked chicken, cooked
2 ears fresh corn
2 quarts canned chicken broth
1 green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
2 carrots, diced
4 ounces tomato paste
2 cups corn tortilla chips, crushed
1 zucchini, halved lengthwise and sliced thin
1 Tbsp dried cilantro
salt and pepper to taste
3 to 4 Tbs olive oil

Place chicken and bones in a large pot with one quart of the chicken
broth and bring to a boil, reduce heat and simmer for about 30
minutes. Remove from heat and drain, reserve stock. Cut chicken
into bite size. Let cool and remove bones. Add to a large stock
pot and bring to boil.

Meanwhile shuck the corn and cut off the kernels, discarding the

Prepare veggies.

In a large skillet, heat and add oil; saute veggies about 10 to 15
minutes. Add to stock pot, add second quart of broth and bring to
a boil.Lower the heat and add rest of ingredients and simmer for
10 minutes.

Spoon into serving bowls and top each bowl of soup with cheese
and tortilla chips, crushed roughly.

Garnish corn tortillas chips and shredded Mexican cheese.


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