Chicken & Tortilla Soup PRINT
- YIELD: 6 servings
This is a very easy soup to make, though it make appear to be more than that. I like to cook chicken in my crockpot, seasoned with taco sauce and then shredded.
My favorite way to eat this soup is to garnish it with fresh lime juice, baked or fried tortillas, a dollop of sour cream and a garnish of fresh cilantro. You can kick this dish up a notch by adding shredded cheese as well.
There are never leftovers, as this is very popular at my dinner table.
|6||Tbs canola oil|
|6||corn tortilla, chopped|
|6||cloves garlic, minced|
|½||cup cilantro, chopped|
|1||medium onion, chopped|
|1||can diced tomatoes, (28-oz)|
|2||Tbs ground cumin|
|1||Tbs chili powder|
|6||cups chicken stock|
|½||tsp cayenne pepper|
|4||larged chicken breast halves, cooked and shredded|
|monterey jack cheese, shredded|
|sour cream, optional|
|2||corn tortillas, slice and fried crisp|
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, shredded chicken 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.
NOTE:I like to make shredded chicken in my crockpot. I add some taco seasoning to water and just let this slow cook for a few hours. Delicious for tacos, tortilla soup, burritos! Good! You can even freeze the chicken for future use.