Tortilla Soup

By Foodiewife

Ingredients

• GARNISH:
• 6 Tbs canola oil
• 6 corn tortilla, chopped
• 6 cloves garlic, minced
• 1/2 cup cilantro, chopped
• 1 medium onion, chopped
• 1 can diced tomatoes, (28-oz)
• 2 Tbs ground cumin
• 1 Tbs chili powder
• 3 bay leaves
• 6 cups chicken stock
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 4 larged chicken breast halves, cooked and shredded
• monterey jack cheese, shredded
• avocados, diced
• sour cream, optional
• 2 corn tortillas, slice and fried crisp

Details

Servings 6

Preparation

Step 1

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.


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.