Chicken Tortilla Soup With "the Works!"

Total Time
7hrs 15mins
Prep 15 mins
Cook 7 hrs

Warm, soothing, spicy, but not hot, and FILLED with flavor (and protein!) this has been my favorite "chicken soup" for recovering from a couple of recent surgeries. *Almost* makes it worth the Dr.'s visit!" You can use either the meat from two whole roasted chickens from your local mega-mart, or 4 cans of chicken breast from Costco - the latter is easier, or you can mix n' match - just use what you have available!

Ingredients Nutrition

Directions

  1. In a large skillet on medium/high, saute' onions and corn in olive oil until lightly browned. Reduce heat to medium and add garlic. Cook 2 minutes.
  2. Into a large crock-pot or Dutch oven, place remaining soup ingredients (everything else on "soup" list, except cheeses). Add onion/corn/garlic mixture, stir, cover and simmer on low for 6-8 hours.
  3. When ready to serve, remove bay leaves and add 1/2 cup fresh cilantro and cheeses. Simmer gently until cheeses begin to melt. Meanwhile, cut tortillas into strips and fry in corn or peanut oil until crisp. Drain on paper towel and salt immediately. Garnish each bowl with grated cheese, tortilla strips, and sprinkle of fresh cilantro.
  4. Que Bueno! 8-)).