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Tasty toppings jazz up this no-fuss soup that has Mexican flair. “The recipe for this sure-to-please soup was given to me by a friend,“ writes Michelle Larson of Greentown, Indiana. “I make it often for company, and everyone asks for the recipe. You can substitute pinto beans in red chili sauce for the regular pinto beans and cumin called for in the recipe,“ she adds.
This recipe is:
Quick
Originally published as Tortilla Soup in Simple & Delicious November/December 2006, p29
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Reviewed on Mar. 05, 2011 by TammyRReed
My family really enjoyed this soup. It was extremely easy to make and very tasty!
Reviewed on Oct. 28, 2010 by narenlee
The soup was excellent! I did not use the chicken soup with rice I used chicken broth instead, and used canned corn instead of frozen. My Hubby added a dash or two of Chile Habanero to his soup and it added an extra kick that I even liked. Will make this soup often!
Reviewed on Sep. 17, 2010 by MaryFaith528
This is my favorite tortilla soup recipe. Uses canned and frozen ingredients but it tastes fresh!
Reviewed on Mar. 09, 2010 by maryh@westerntruckschool.com
Very good and I will make it over and over again
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