Tortilla Soup

By know1der

Ingredients

• 6 white corn tortillas, cut into 1/2" wide strips
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 tablespoon Ancho Chile Pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 2 bay leaves
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes, undrained
• 1/2 pound boneless, skinless chicken breasts, shredded

Details

Servings 4
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

Preheat oven to 400F. Spray a cookie sheet with non-stick cooking spray. Place the tortilla strips on the baking sheet and bake for approximately 10 minutes or until crisp and golden. Remove and set aside.

Heat oil in a large saucepan. Add onion and cook 2-3 minutes. Stir in Ancho Chile pepper, garlic salt, cumin and bay leaves, cook for 2-3 minutes. Add broth and tomatoes, simmer uncovered for 30 minutes. Discard bay leaves.

To serve, place soup in a owl and add shredded chicken and tortilla strips.Top with avocado and cheese.