The Best Chicken Tortilla Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 6 tablespoons canola oil
• 8 corn tortillas, chopped
• 6 garlic cloves, minced
• 1/2 cup chopped cilantro
• 1 medium onion, chopped
• 1 (28 ounce) can diced tomatoes
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 3 bay leaves
• 6 cups chicken stock
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 4 large cooked chicken breast halves, shredded
• shredded monterey jack cheese
• diced avocado
• sour cream (optional)
• 2 corn tortillas, sliced and fried crisp (optional)

Recipe

• 1 in dutch oven, heat the oil over medium heat.
• 2 add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
• 3 add the tomatoes, bringing to a boil.
• 4 add cumin, chili powder and bay leaves.
• 5 add chicken stock and return to a boil.
• 6 reduce heat.
• 7 add salt and cayenne and simmer for an additional 30 minutes.
• 8 remove bay leaves and stir in shredded chicken.
• 9 garnish with monterrey jack cheese and avocado, and sour cream and fried tortillas if desired.