The Best Chicken Tortilla Soup
From rainydayreader 14 years ago
- 1 hour to make
- Serves 6-8
This is one of my all-time favorite soups. You can dress it up or have it as is. This recipes is from the Houston Jr. League "Stop and Smell the Rosemary." Thank you LorenLou for posting on another site.
Ingredients
- 6 Tbs canola oil shopping list
- 8 corn tortillas, chopped shopping list
- 6 garlic cloves, minced shopping list
- 1/2 cup cilantro, chopped shopping list
- 1 medium onion, chopped shopping list
- 1 (28 oz) can diced tomatoes shopping list
- 2 Tbs ground cumin shopping list
- 1 Tbs chili powder shopping list
- 3 bay leaves shopping list
- 6 cups chicken stock shopping list
- 1 tsp salt shopping list
- 1/2 tsp cayenne pepper shopping list
- 4 large chicken breast halves, cooked and shredded shopping list
GARNISH (optional)
- shredded jack cheese shopping list
- diced avocado shopping list
- sour cream shopping list
- 2 corn tortillas, sliced and fried crisp shopping list
How to make it
- In dutch oven, heat the oil over medium heat.
- Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes
- Add the tomatoes, bringing to a boil
- Add cumin, chili powder and bay leaves.
- Add chicken stock and return to boil.
- Reduce heat.
- Add salt and cayenne and simmer for an additional 30 minutes.
- Remove bay leaves and stir in shredded chicken.
- Garnish with cheese, avocado, sour cream and tortillas if desired.
People Who Like This Dish 3
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- rainydayreader Maple Valley, WA
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