chicken tortilla soup |
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I got this recipe from a client who became a great friend. She can cook all kinds of fancy, amazing things and shared this homestyle tortilla soup recipe.
When I made it the first time, the flavor was fabulous, but the texture went a little cream of wheat-y on me. I like the contrast between the more liquid soup and the crunch of tortilla chips, so I reduced the number of tortillas and added some corn instead. |
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Cooked chicken
3T canola oil 2-3 corn tortillas, chopped 6 cloves garlic, chopped Fresh cilantro, chopped (half a bunch or so) 1 onion, chopped 1 can (28 oz) diced tomatoes 1 small can or corn, or an ear of fresh corn 4T ground cumin 2T chili powder 3 bay leaves |
1 box of chicken stock
1/2 t cayenne pepper Tortilla chips Add-ons Shredded Monterey Jack Cheese Sliced avocado Sour cream |
Heat oil in a in a dutch oven or soup pot. over med heat. Add tortillas, garlic, cilantro and onion. Saute 2-3 minutes. Stir in tomatoes and corn. 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 w/ Monterey Jack, avacado, sour cream and tortilla chips.
