The Best Tortilla Soup Houston Junior League
From rosemaryblue 16 years ago
- 35 minutes to make
- Serves 8
Recipe shared with me. It is outstanding. Have made it for several years. Chicken, garlic, cumin, bay leaves, cilantro, chili powder and cayenne. VERY GOOD
Ingredients
- 6 tablespoons canola oil shopping list
- 8 corn tortillas, chopped shopping list
- 6 cloves garlic, minced shopping list
- 1/2 cup chopped cilantro shopping list
- 1 medium onion, chopped shopping list
- 1-28 ounce can diced tomatoes shopping list
- 2 tablespoons ground cumin shopping list
- 1 tablespoon chili powder shopping list
- 3 bay leaves shopping list
- 6 cups chicken stock shopping list
- 1 teaspoon salt * shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 4 large cooked chicken breast halves, shredded shopping list
- GARNISH shopping list
- Shredded monterey jack cheese shopping list
- Diced avocados shopping list
- sour cream (optional) shopping list
- 2 corn tortillas, sliced and fried crisp (optional) shopping list
- *I don't add this much salt. I suggest that you salt to taste 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 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.
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