Peggy Grose - Author of 'Love and Lemon Pie'
"Recipes" for living and recipes for cooking! In this new book, "Love and Lemon Pie", Peggy S. Grose combines some of the best of the basics in both categories. And she does this in a format that's easy, quick and simple to use in today's busy family lifestyles. Many of the recipes have the popular "Tex-Mex" ingredients and are perfect for feeding a crowd, of any age.
Beth Hunt-Ericson
Former food writer for the Minneapolis Star-Tribune and author of "Wild Rice for all Seasons Cookbook"
Chicken Tortilla Soup
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Chicken Tortilla Soup Recipe
Do you buy the notion that to do something to please another is giving in?

Chicken Tortilla Soup

1 (28-ounce) can stewed tomatoes (cajun-style preferred)
1 medium sized onion, cut into small chunks
1 tablespoon pickled jalapeno peppers, with the vingar
1 cup fresh cilantro, washed and pulled from stem
2 cups cooked chicken, diced*
Broth from the cooked chicken
2 (14-l/2-ounce) cans chicken broth
1 (4.5-ounce) can chopped green chilies
4 corn tortillas, torn into bite-sized pieced
1/2 teaspoo cumin
4 cups shredded Cheddar and Jack cheese

Chop the stewed tomatoes, onion, jalapeno peppers, and cilantro in the blender for 10 seconds. Put all the ingredients except the cheese into a 5-quart Dutch oven. Simmer for 30 minutes.

To serve, ladle into bowls and top with mounds of cheese. Makes about 2 quarts.