Jennifro

Cooking Group Love

Tortilla Soup

Ingredients:

6 tablespoons canola oil
8 corn tortillas, chopped
6 garlic cloves, minced
1/2 cup chopped cilantro
1 medium onion, chopped
1 (28 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 large cooked chicken breast halves, shredded

*I also like to add a can of black beans (for gas) and a bit of frozen corn (for color).

Garnish:

shredded monterey jack cheese
diced avocado

lime wedges
sour cream
2 corn tortillas, sliced and fried crisp (optional)

Directions:

1 In large pot, heat the oil over medium heat.
2 Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
3 Add the tomatoes, bringing to a boil.
4 Add cumin, chili powder 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 with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.

This is hecka easy and supremely tasty!  All the fams in cooking group sent nice compliments my way saying they loved it.  Make it for a chilly winter night--very yummers.