the Best Chicken Tortilla Soup

This is one of my very favorite recipes! My husband and kids really love it. It’s got a good kick, and it is sooo delicious I usually have to make a double batch! I usually add a can of rinsed black beans, and it extra easy and delicious when you use an already prepared rotisserie chicken. -Kelly Manning (Charlie’s mom)

ingredients

6 tablespoons canola oil
8 corn tortillas, chopped
6 garlic cloves, minced
1/2 cup chopped cilantro
1 medium onion, chopped
1 (28 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 large cooked chicken breast halves, shredded

GARNISH:
shredded monterey jack cheese
diced avocado
sour cream (optional)
2 corn tortillas, sliced and fried crisp (optional)

directions

1
1. In dutch oven, heat the oil over medium heat.
2
2. Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
3
3. Add the tomatoes, bringing to a boil.
4
4. Add cumin, chili powder and bay leaves.
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5. Add chicken stock and return to a boil.
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6. Reduce heat.
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7. Add salt and cayenne and simmer for an additional 30 minutes.
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8. Remove bay leaves and stir in shredded chicken.
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9. Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.