Fall Chicken Tortilla Soup

Name: Fall Chicken Tortilla Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8 serving(s)
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; shredded monterey jack cheese; diced avocado; sour cream (optional); 2 corn tortillas, sliced and fried crisp (optional)

(112)

Recipe 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".

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READY IN: 55mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

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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