THE BEST TORTILLA SOUP

 

  • Cooking Time: 55
  • Servings: 6-8
  • Preparation Time: 15

Ingredients

  • 6 tablespoons canola oil
  • 8 corn tortillas, chopped
  • 6 cloves garlic, minced
  • 1/2 cup chopped cilantro
  • 1 medium onion, chopped
  • 1 (28 ounce) can diced tomatoes
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 3 bay leaves
  • 6 cups chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 4 large cooked chicken breast halves, shredded
  • GARNISH
  • shredded monterey jack cheese
  • diced avocados
  • sour cream (optional)
  • 2 corn tortillas, sliced and fried crisp (optional)

Directions

  • 1. In dutch oven, heat the oil over medium heat.
  • 2. Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
  • 3. Add the tomatoes, bringing to a boil.
  • 4. Add cumin, chili powder and bay leaves.
  • 5. Add chicken stock and return to a boil.
  • 6. Reduce heat.
  • 7. Add salt and cayenne and simmer for an additional 30 minutes.
  • 8. Remove bay leaves and stir in shredded chicken.
  • 9. Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.

Notes

Categories: Dinner  Mexican  Soup  Soup 
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