Chicken Tortilla Soup
Chicken broth spiked with lime and spices. Topped with crispy tortilla strips."Slow cooked my chicken in mexican spices all day to make it shredded, then followed recipe and added 1/2 cup rice and toped with a pinch of queso... Delicious!!" - rangerwife
Yield: 4 Ready in 45 minutes
167 people trying soon
|6 tablespoonsVegetable oil|
|8 6"corn tortillas|
|6 clovesGarlic; minced|
|1/2 cupFresh Cilantro; chopped|
|1 Onion; chopped|
|1 29-oz candiced tomatoes|
|1 tablespoonChili powder|
|3 Bay Leaves|
|6 cupsChicken Stock|
|1/2 teaspoonground cayenne pepper|
|5 chicken breasts; cooked and cubed|
Chicken Tortilla Soup Preparation
In a large stock pot, heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes. Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil. Reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve. with avocado and crisp tortilla chips.
We make this on Christmas eve and serve it with tamales as a late night dinner. It's also good the next day. Or save some for that New Year's day hangover.
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