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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup is from Stanford Wives 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:  
1 tbsp vegetable oil
8-10 corn tortillas
6 cloves minced garlic
1/2 cup fresh chopped cilantro
1 medium chopped onion
1 28 oz can diced tomatoes (blended)
2 tsp ground cumin
1 tsp chili powder
3 bay leaves
6 cups chicken stock
1 tsp salt
1/2 tsp cayenne pepper
3-5 cooked and diced chicken breasts
1 can beans (black, kidney, pinto, etc.)
Directions:
Directions:
1. heat oil in large saucepan over medium heat.
2. Add tortillas, garlic, cilantro and onion. Saute 2-3 minutes.
3. Stir in tomatoes and bring to a boil.
4. Add cumin, chili powder, bay leaves and chicken stock.
5. Return to boil, reduce heat and add salt and cayenne pepper.
6. Simmer 30 minutes, remove bay leaves, and then add chicken and beans.
7. Garnish with jack cheese, avocado, sour cream and/or tortillas.

 

 

 

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