Chicken Tortilla Soup
Source of Recipe
Stop and Smell th e Rosemary
Recipe Introduction
A delicious soup! See my notes below.
List of Ingredients
6 tablespoons vegetable oil -- (see notes)
8 corn tortillas -- chopped
6 garlic cloves -- minced
1/2 cup chopped fresh cilantro
1 medium onion -- chopped
1 can diced tomatoes -- (28 oz) undrained
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 cooked chicken breast halves -- shredded (about 2 cups)Recipe
Heat oil in large soup pot over medium heat. Add tortillas, garlic, cilantro, and onion. Saute 2 to 3 minutes. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes. Remove bay leaves and stir in chicken. Reheat. Garnish with monterey jack, avocado, sour cream, and tortilla strips
Serves 6 (1.5 cup servings)
NOTES : I only used 2 T. oil (olive oil) and will only use 1 T. next time. I used the "petite" diced tomatoes. I replaced 1 t. of the cumin with ground adobo seasoning. Next time I will reduce the cumin just a bit because it was a little too strong. I only used 2 bay leaves and a little less salt. Also, I used ground chipotle in place of the cayenne and used less than 1/2 t. I think I also added a bit of Mexican oregano. And I used leftover roasted chicken that I shredded. I skipped the tortilla garnish and just served it with some simple quesadillas (corn tortillas spread lightly with salsa, sprinkled with cheddar, ground adobo seasoning, and fresh cilantro, and browned in a skillet).
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