Chicken Tortilla Soup
Adapted from Allrecipes
Servings: 6 -8 servings
Ingredients
- 3-4 T canola oil
- 8 corn tortillas chopped (I used white corn)
- 1 onion chopped
- 4 garlic cloves chopped
- ½ c cilantro chopped (reserve some for garnish)
- 2 T cumin
- 1 T chili powder
- 2 bay leaves
- 2 15oz cans of diced tomatoes
- 3 15oz cans of chicken broth
- ½ t salt
- 4 boneless skinless chicken breast halves
- Juice of half a lime reserve other half for serving
- ¼ t 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.