Fantastic Tortilla Soup

By Bostoncook

Houston Junior League, Stop and Smell the Rosemary

Ingredients

• 3 tablespoons vegetable oil
• 8 corn tortillas, chopped
• 6 garlic cloves, minced
• 1/2 cup chopped fresh cilantro
• 1 medium onion, chopped
• 1 can diced tomatoes (28 oz) undrained
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 3 bay leaves
• 6 cups chicken stock
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 4 cooked chicken breast halves, shredded (about 2 cups) (4 to 6)

Preparation

Step 1

1. Heat oil in large saucepan over medium heat. Add tortillas, garlic, cilantro, and onion. Saute 2 to 3 minutes.

2. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes.

3. Remove bay leaves and stir in chicken. Reheat. Garnish with monterey jack, avocado, sour cream, and tortilla strips

Notes: David LOVED this - I thought it was okay.