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)

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Recipe by LorenLou

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Fall Chicken Tortilla Soup created by DianaEatingRichly

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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
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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

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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RECIPE MADE WITH LOVE BY

@LorenLou

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@LorenLou

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"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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review by jkpape1967

10/8/2019

Best tortilla soup indeed, the whole family loved it. I followed the recipe exactly. I did use homemade corn tortillas in the soup and for garnish. We are “soupaholics,” so we’ll be enjoying this again. Thanks for sharing your recipe.

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review by sherryzeman

3/19/2019

This is the best tortilla soup we have ever had. Have made it twice. 2nd time we doubled the revipe and put in freezer. Thanks for sharing a great recipe. We have also shared.

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review by Camdens Mom

1/22/2019

This is a great recipe! As others suggested I added a can of corn and a can of black beans (both drained, beans also rinsed) when I added the chicken. I used 1/4 tsp of cayenne, which gave it the extra flavor without making it too spicy for DD. Thanks for the recipe!

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tweak by rii.jed

5/5/2017

I haven't made this yet, but it sounds delicious, especially with some of the added variations. The only modification I would make is to use "Pepper Jack" cheese , instead of Monterey Jack cheese.

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tweak by Laura O.

3/29/2017

Had to substitute ground coriander for some of the cumin since I was out - gave it even more cilantro flavor!

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