Fall Chicken Tortilla Soup

Submitted by lorenlou

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

 

• Ready In: 55mins
• Ingredients: 17
• Serves: 6-8

ingredients

• 6 tablespoons canola oil
• 8 corn tortillas, chopped
• 6 garlic cloves, minced
• 1⁄2 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
• 1⁄2 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

[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!

 

[SouthernCookinQueen]

This is the best chicken tortilla soup i have ever had! My family absolutely loved it! The flavors were incredible and it was just perfect on cold day. I wouldn't change a thing to this recipe. Thank you so much for sharing!

 

[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!

 

[Thea]

This was really delicious! I made a few changes...I only used 3 tablespoons of oil. I added a packet of Hot and spicey Taco mix, 1 cup frozen corn, 1 can black beans- rinsed and drained, 1 tsp Lea & Perins, 1 tsp of pickapeppa, 2-3 green onions chopped, 1 can of chick peas- rinsed and drained, 2 tsp lime juice, 2 cans of diced tomatoes with jalapenos and 2 boxes of chicken stock. I also sprinkled the chicken breasts with some cumin while cooking. We garnished with shredded mexican mix cheese, sour cream, chives and tortilla scoops. YUMMY!!! Thanks so much for a great recipe starter!

 

[Tintern]

So easy, so flavorful. This has become a new family favorite. Using a rotisserie chicken makes an easy recipe even easier Who'd a thunk that the corn torillas would basically "melt" into the soup as a thickener. I've made this twice in the past two weeks and plan to take a double bathch to a Super Bowl party.