The Best Chicken Tortilla Soup

LorenLou's Note:

Tortilla soup as it should be.....trust me, everyone loves this....and it's from the Houston Jr. League "Stop and Smell the Rosemary".

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 6 tablespoons canola oil
• 8 corn tortillas , chopped
• 6 garlic cloves , minced
• ½ 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
• ½ teaspoon cayenne pepper
• 4 large cooked chicken breast halves , shredded

GARNISH

• shredded monterey jack cheese
• diced avocado
• 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.

Reviews

[mirespada]

This is the perfect tortilla soup! I cubed the chicken into bite sized pieces, seasoned it before cooking, and sautéed it. I also added a can of corn with everything in the beginning and added green onions in with the chicken. Since the tortillas cook into the soup, I garnished with crumbled tortilla chips along with the avacados, sour cream, and cheese. When all the garnishes mixed into the soup, it was perfect! It was so yummy and a good comfort food for a rainy day!

[Beanie06]

I made this last night for my BF and two of his male friends. It was completely gone. They loved it!! I cooked the chicken according to the "Crock Pot Shredded Chicken in Beer" recipe and let it simmer for another hour or so after I shredded it so it would absorb as much of that flavor as possible. I added diced green and red peppers with the onions, cilantro, and tortillas, and then added a can of whole kernel corn and a can of black beans with the chicken stock. I put it on low and let it simmer uncovered for about an hour and a half, stirring every 15-20 minutes or so. I didn't even have to add the cayenne pepper. The taste was concentrated and spicy and the broth thickened to our liking. I served it with shredded cheese, fried corn tortilla crisps, and sour cream on the side. Will DEFINITELY be making this again. Thank you so much LorenLou!

[TattooedMamaof2]

Awesome soup! I used 1/4t Chipotle instead of the cayenne (and it was plenty spicy) I also didn't have any corn tortillas, so I used 2 flour ones instead. Next time I'll definitely get use corn tortillas.. And like other reviewers, I added a can of rinsed/drained black beans and a can of corn. I'm glad I did because otherwise there would have been way too much broth for our liking. Thanks for the recipe!