Chicken Tortilla Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6T vegetable oil
4 chicken breasts, skinless, boneless
6 corn tortillas, coarsely chopped
4 cloves of garlic, minced
1 onion, chopped
1 29oz. can of diced tomatoes
4C chicken stock
1T cumin
1T chili powder
1t salt
2 bay leaves
1/2t cayenne pepper
1 lime juiced
1/2 fresh cilantro, chopped
1C corn (optional)
Shredded cheddar cheese (optional)
Sour cream (optional)
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Directions: |
Directions:1) Take chicken breasts and chop into bite size pieces.
2) Take a large soup pot and put on medium heat. Add vegetable oil.
3) When oil is hot and spread evenly over bottom of the pot, add the chopped chicken pieces. Cover and cook chicken until tender.
4) Add garlic and onion.
5) When onions are soft, add the chopped tortillas and stir fry the mixture for awhile.
6) Add the chicken stock and diced tomatoes. Bring to boil.
7) Add the cumin, chili powder, bay leaves, cayenne pepper and salt. Add corn (optional)Return heat to medium and simmer for 30 minutes.
8) Add cilantro and lime juice and stir well.
9) Ladle soup into individual bowls. Garnish each with shredded cheddar cheese and dollop of sour cream if desired. |
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Number Of
Servings: |
Number Of
Servings: 6 |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
Notes: |
Personal
Notes: This soup is very tasty and quite low in calories. Keeps well in refrigerator for several days so a good make ahead recipe for company.
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