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Tortilla Soup
HEAT, ADD, STIR This tortilla soup almost as easy to make as basic tacos, especially if you use rotisserie chicken. (Photo: The Junior League of Houston)
From Stop and Smell the Rosemary
6 Tablespoons vegetable oil
8 corn tortillas, chopped
6 cloves garlic, mashed
½ cup chopped fresh cilantro
1 medium onion, chopped
1 can (28 ounces) diced tomatoes
2 Tablespoons ground cumin
1 Tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
½ teaspoon cayenne pepper
4 to 6 cooked chicken breast halves, shredded or cubed
Monterey Jack cheese, shredded
Avocado, pitted, peeled and cubed
Sour cream
2 corn tortillas, sliced and fried crisp
Heat oil in a large saucepan over medium heat. Add tortillas, garlic, cilantro and onion. Sauté 2 to 3 minutes. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes. Remove bay leaves and stir in chicken. Reheat. Garnish with Monterey Jack, avocado, sour cream and tortilla chips.
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