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  Tortilla Soup
   Soups
   Lisa Ebeling
   6/25/2008
Ingredients:
2 T Olive Oil
1 medium onion, diced
1 tsp salt
2 garlic cloves, peeled & minced
1 dried chipotle chili, stemmed & seeded
1 1/2 cups red salsa
5 cups chicken stock
*optional: frozen corn/cooked, shredded chicken
Instructions:
Heat oil, add onions & salt. Cook slowly, stirring occasionally, until golden brown, about 15 minutes. Add garlic & chili & cook 1-2 minutes longer. Add red salsa & chicken stock. Bring to a boil, reduce to simmer & cook, uncovered, about 20 minutes.

Add frozen corn &/or shredded chicken if desired.

Serve with tortilla chips, shredded Monterey Jack (or whatever kind of cheese you like) & sour cream.

Serves 6.

I use Paul Newman's Mild Chunky Salsa.
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