Tortilla Soup

Commonly prepared with a tomato base, tortilla soup has become a popular restaurant item.

• 6 tablespoons vegetable oil
• 8 corn tortillas, chopped
• 6 cloves garlic, minced
• 1 onion, chopped
• 1/2 cup cilantro, chopped
• 29 ounces diced tomatoes
• 3 bay leaves
• 2 tablespoons cumin
• 1 tablespoon chili powder
• 6 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 5 boneless chicken breast halves, cooked and chopped

1. Heat the vegetable oil over medium heat in a large saucepan.
2. Add the corn tortillas, garlic, onion and cilantro and cook for two to three minutes.
3. Add the diced tomatoes and bring the mixture to a boil.
4. Add the bay leaves, cumin, chili powder and chicken broth and return the mixture to a boil.
5. Reduce heat to medium low and stir in the salt and cayenne pepper. Simmer for 30 minutes.
6. Remove the bay leaves and add the chopped chicken. Continue to cook until the chicken is heated through.
7. Place in serving dishes, top with sour cream, tortilla chips, shredded cheese or green onions, if desired, and serve.

• Yelp: Tortilla Soup

• Amazon.com: Corn Tortillas and Chips