Tortilla Soup

By CathyRice

Delicious soup that serves as a meal on a cold day.

HINTS:
Put the soup in a crock pot after puree-ing.
Instead of using shredded chicken, use sauteed chicken breast meat, seasoned with salt and pepper, and place in crockpot for simmering.

Ingredients

• 6 corn tortillas, 6" diameter
• 1 T corn oil
• 3 garlic cloves, minced
• 1 yellow onion, finely minced
• 1 can diced tomatoes with jalapeno peppers
• 8 c chicken stock or broth
• 2 T cilantro, chopped
• 1 T ground cumin
• 2 t chili powder, mild
• 2 bay leaves
• 1/2 c shredded cheddar cheese
• 1/2 c chicken breast, cooked, shredded

Details

Servings 10

Preparation

Step 1

Preheat oven to 350 degrees. Cut the tortillas into matchstick-thick strips. Place them on an ungreased baking sheet and toast them in the preheated oven until they are crisp and barely golden, about 5 minutes.

Heat the corn oil in a soup pot and add the garlic and onion. Saute over medium heat, stirring frequently for 10 minutes, or until they are golden brown.

Set about 3/4 cup of the tortilla strips aside. Add the remaining strips, tomatoes, broth, clinatro, cumin, chili and bay leaves to the pot. Reduce the heat to low, and simmer the soup for 30 to 40 minutes.

Remove and discard the bay leaves. Cool the soup slightly, then puree it in a blender or food processor.

Bring the soup back to a simmer just before serving and adjust the seasoning with salt and pepper to taste.

Garnish each bowl of soup with the cheese, chicen, and reserved tortilla strips.