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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Tortilla Soup with Shredded Chicken Recipe

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This recipe for Tortilla Soup with Shredded Chicken is from Generations of Summers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 T. oil
1 onion, diced
6 garlic cloves, minced
1 small bunch of cilantro, stems removed & chopped
2 (14.5 oz.) cans of diced tomatoes
8 c. chicken stock
14 oz. canned or frozen corn
1 T. cumin
1 T. chili powder
4 bay leaves
4 boneless, skinless chicken breasts
1/2 tsp. cayenne pepper
juice from lime
Toppings: grated cheddar cheese, sour cream, crushed up tortilla chips, cut up avocados
Directions:
Directions:
Saute the onions in the oil on medium high heat for 3 minutes. Then add garlic and saute for another minute or two. Add the cilantro, stir, and cook for a minute more. Add the tomatoes with their juice and bring soup to a boil. Add chicken stock, cumin, chili powder, and bay leaves. Bring back to a boil. Reduce heat to a simmer, add the corn, whole chicken breasts, and cayenne. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout. Remove the chicken breasts and put aside to cool. Leave the soup on low and when the chicken cools, shred them with your hands and return to the pot. Add your lime juice and taste for spiciness. If you like it hotter, add more of the spices. Heat up the soup for serving. Dish up and add a dollop of sour cream, grated cheddar cheese, cut up avocados, and crushed tortilla chips to your bowl.
Personal Notes:
Personal Notes:
John found this recipe online in 2004 and we've made it quite a few times. It's easy and filling. Especially good on a cold, winter Wallowa County weekend!

 

 

 

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