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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.

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.

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  • Home
  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • About
  • Blog