Sunday, March 3, 2013

Chicken Tortilla Soup

Tortilla Soup (from Stop and Smell the Rosemary)

6 tbs vegetable oil

8 corn tortillas, chopped

6 cloves garlic, minced

1/2 cup chopped cilantro

1 medium onion, chopped (I do this in the food processor)

1 28oz can diced tomatoes

2 tbs ground cumin

1 tbs chili powder

3 bay leaves

6 cups chicken stock (I buy low salt organic)

1 teaspoon salt

1/2 teaspoon cayenne pepper

4-6 cooked chicken breasts, shredded or cubed

Optional garnishes:

Shredded Monterey Jack cheese

cubed avocado

Sour Cream

2 corn tortillas, sliced and fried crisp (or a few tortilla chips)

Heat the oil in a large pot over medium heat. Add tortilla, garlic, cilantro and onion. Saute 2-3 minutes. Stir in tomatoes. 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 the bay leaves and stir in the chicken. Reheat for a few minutes. Spoon into bowls and garnish with cheese, avocado, sour cream and/or tortilla chips.

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