Chicken Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 tbsp. vegetable oil
4 (6"0) corn tortillas, cut into 1" pieces
1 medium onion, chopped
5 garlic cloves, chopped
1/4 cup chopped fresh cilantro
2 cups chopped cooked chicken (recommend buying the garlic and herb rotisserie chicken at Kroger's or Publix)
2 (32 oz.) containers chicken broth
1 (14.5 oz.) can stewed tomatoes, undrained and chopped
1 (10 oz.) can diced tomatoes with green chiles, undrained
1 tbsp. ground cumin
1/2 tsp. pepper
1 bay leaf
1/2 cup vegetable oil
8 corn tortillas, cut into 1/4" strips
Garnishes:
Shredded Monterey Jack cheese with peppers
Sour cream
Sliced avocado
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Directions: |
Directions:Heat 3 tbsp. oil in a Dutch oven over medium-high heat. Add tortilla pieces and next 3 ingredients, saute 5 minutes or until onion is tender. Add chicken and next 6 ingredients. Bring to a boil; reduce heat and simmer, uncovered for 30 minutes. Discard Bay leaf.
Heat 1/2 cup oil in a large skillet over medium-high heat; add tortilla strips and cook 4 to 5 minutes or until lightly browned. Drain on paper towels.
To serve, ladle soup into bowls. Top each serving with tortilla strips, cheese and avocado slices. You can also serve the chips on the side. |
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Number Of
Servings: |
Number Of
Servings:12 to 15 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This soup freezes beautifully. It is hardy enough by itself for a meal.
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