Zesty Tortilla Soup |
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Ingredients
| 6 | 6-inch
corn tortillas, cut in strips
| | 6 | cups
chicken broth
| | 2 | 14 1/2 oz.
cans diced tomatoes
| | 1/3 | lb.
deli sandwich pepperoni, cut into wedges
| | 2 | cups
cooked corn
| | 2 to 4 | diced jalapeños*
| | 1/4 | cup
chopped cilantro
| | 1 | cup
shredded Monterey Jack cheese
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Directions- Preheat oven to 250°F. Spread tortillas in shallow baking pan. Bake until crisp and lightly browned, about 8 minutes. Set aside.
- Combine remaining ingredients, except cheese, in large saucepan. Bring to boiling, stirring occasionally. Reduce heat and simmer 5 minutes.
- Serve garnished with reserved, toasted tortillas and topped with cheese.
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