Name: Tortilla Soup
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set

by scottbalikianv5t6

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INGREDIENTS

Servings

INSTRUCTIONS

¼ cup vegetable oil

4 6-inch corn tortillas, halved and cut into strips

8 6-inch corn tortillas, cut into bite-sized pieces

1 medium onion, chopped

6 garlic cloves, minced

½ cup cilantro, chopped

1 15-oz. can diced tomatoes in juice

6 cups chicken or turkey broth

1 Tbsp. ground cumin

2 tsp. chili powder

2 bay leaves

4 skinless chicken breast halves

¼ tsp. cayenne pepper

2 cups sharp cheddar cheese, shredded

2 avocados, pitted & diced

Sour cream

Heat oil in small skillet. Add tortilla strips in batches, frying until golden. Drain on paper towels. Salt well and set aside.

Pour frying oil into large, heavy pot over high heat. Add tortilla pieces (not the ones you just fried, the other ones), onion, garlic, and cilantro, and sauté about 3 minutes. Stir in tomatoes with juices, and bring to a boil. Add broth, cumin, chili powder, and bay leaves. Return to boil. Add chicken and cayenne pepper, and reduce heat. Simmer until chicken is cooked through, about 15 minutes. (I didn’t actually add any chicken here; my homemade broth already contained some shredded chicken. Not a lot, but enough.) Remove soup from heat. Using slotted spoon, remove bay leaves. Transfer chicken to a plate, and let cool. Shred chicken and return to soup. Ladle into bowls. Top with cheese, avocado, dollop of sour cream, and FRIED TORTILLA STRIPS.

NOTES

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Tortilla Soup

¼ cup vegetable oil
4 6-inch corn tortillas, halved and cut into strips

8 6-inch corn tortillas, cut into bite-sized pieces
1 medium onion, chopped
6 garlic cloves, minced
½ cup cilantro, chopped
1 15-oz. can diced tomatoes in juice
6 cups chicken or turkey broth
1 Tbsp. ground cumin
2 tsp. chili powder
2 bay leaves
4 skinless chicken breast halves
¼ tsp. cayenne pepper
2 cups sharp cheddar cheese, shredded
2 avocados, pitted & diced
Sour cream

Heat oil in small skillet. Add tortilla strips in batches, frying until golden.  Drain on paper towels.  Salt well and set aside.

Pour frying oil into large, heavy pot over high heat.  Add tortilla pieces (not the ones you just fried, the other ones), onion, garlic, and cilantro, and sauté about 3 minutes.  Stir in tomatoes with juices, and bring to a boil.  Add broth, cumin, chili powder, and bay leaves.  Return to boil.  Add chicken and cayenne pepper, and reduce heat.  Simmer until chicken is cooked through, about 15 minutes. (I didn’t actually add any chicken here; my homemade broth already contained some shredded chicken.  Not a lot, but enough.)  Remove soup from heat.  Using slotted spoon, remove bay leaves.  Transfer chicken to a plate, and let cool.  Shred chicken and return to soup.  Ladle into bowls.  Top with cheese, avocado, dollop of sour cream, and FRIED TORTILLA STRIPS.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.