Chicken Tortilla Soup
Adapted from Allrecipes
Yields: 6-8 servings
Ingredients
- 3-4T canola oil
- 8 corn tortillas, chopped (I used white corn)
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1/2c cilantro, chopped (reserve some for garnish)
- 2T cumin
- 1T chili powder
- 2 bay leaves
- 2 (15oz) cans of diced tomatoes
- 3 (15oz) cans of chicken broth
- 1/2t salt
- 4 boneless skinless chicken breast halves
- Juice of half a lime (reserve other half for serving)
- 1/4t cayenne or chipotle chili powder to taste for heat (optional)
- For Serving:
- Tortilla Chips
- Grated Cheddar Jack Cheese
- Sour Cream
- Avocado Slices
- Hot Sauce (I use Tapatio)
- Cilantro
- Lime Wedges
Instructions
In a large pot or dutch oven heat oil over medium. Add chopped tortillas and stir to coat in oil. Cook 1-2 minutes. Add onions, garlic, cilantro, cumin, and chili powder. Cook, stirring, until onions are translucent, about 3 minutes. Add bay leaves, tomatoes, chicken broth, and salt. Bring to a simmer over medium-low and add chicken. Simmer covered 20-30 minutes, stirring occasionally, until chicken is cooked through.
Remove chicken from pot to cutting board. Remove bay leaves. Shred or chop chicken into bite size pieces. Return chicken to pot. Add lime juice and stir.
Check seasoning and add cayenne or chipotle for heat, if using, and more salt if needed. Serve topped with tortilla chips, cheese, sour cream, avocado, hot sauce, lime and cilantro.