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 a boil.
  • Reduce heat.
  • Add salt and cayenne and simmer for an additional 30 minutes.
  • Remove bay leaves and stir in shredded chicken.
  • Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.

Reviews & Comments 3

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  • mellian 11 years ago
    This looks like a terrific version of this soup.
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  • rosemaryblue 11 years ago
    Hi krumkake, this is super soup! I have made many different recipes for tortilla soup, and this one is truly outstanding. Hope you like it too. Happy cookin'.
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  • krumkake 11 years ago
    That sounds like the kind of tortilla soup I LOVE - thanks for sharing this!
    Was this review helpful? Yes Flag

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