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PREPARATION:Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a thinner soup.
Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.
Crockpot Tortilla Soup Recipe More Chicken Soup RecipesChicken Vegetable SoupCurried Chicken SoupEasy Chicken Noodle Soup More Chicken Soups and StewsChicken-Chile StewChicken Noodle Soup, CrockpotDeviled Chicken Soup, Crockpot |
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