Michelle's Tortilla Soup
Jessikah
ingredients
- 1 tbs olive oil
- 6 garlic cloves minced
- 1 tbs cilantro
- 8 corn tortillas
- 8 portions chicken breast (2lbs)
- 1 can pureed tomatoes
- 2 onions finely chopped
- 6 cups chicken broth
- 2 cups water
- 1 tbs ground cumin
- 2 tsp chili powder
- 2 bay leaves
- ground red pepper
- 3/4 cup cheddar cheese
- 1 avocado
directions
- 1
Warm olive oil in large pot. Add garlic and cilantro and saute for 3 minutes.
- 2
Chop 4 tortillas into 1" squares and saute until soft. Slice chicken into bite-sized pieces.
- 3
Add chicken, tomatoes, onion, broth, water, tomato paste, cumin, chili powder, and bay leaves. Bring to a boil.
- 4
Reduce heat to low and add crushed red pepper.
- 5
Bake tortilla strips at 400 for 7 minutes.
- 6
After soup has simmered for 30 minutes remove bay leaves. Serve soup and garnish with cheese, avocado, and tortillas.
Source: Michelle Castillo
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