Tortilla Soup
Michelle
ingredients
- 6 T Canola Oil
- 8 corn tortillas, chopped
- 6 garlic cloves, minced
- 1/2 c chopped cilantro
- 1 medium onion, chopped
- 1 (28 ounce) can diced tomatoes
- 2 T ground cumin
- 1 T chili powder
- 3 bay leaves
- 6 cups chicken stock
- 1 t salt
- 1/2 t cayenne pepper
- 4 large cooked chicken breast halves, shredded
- Garnish with shredded monterey jack cheese, diced avocado, sour cream and tortilla chips.
directions
- 1
In dutch oven, heat the oil over medium heat.
- 2
Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
- 3
Add the tomatoes, bring to a boil.
- 4
Add cumin, chili poder and bay leaves.
- 5
Add chicken stock and return to a boil.
- 6
Reduce heat.
- 7
Add salt and cayenne and simmer for an additional 30 minutes.
- 8
Remove bay leaves and stir in shredded chicken.
- 9
Garnish and serve.
Source: Stop and Smell the Rosemary
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews