Chicken Tortilla Soup II Recipe

Ingredients
<br>- 6 tablespoons vegetable oil
<br>- 8 (6 inch) corn tortillas, coarsely chopped
<br>- 6 cloves garlic, minced
<br>- ½ cup chopped fresh cilantro
<br>- 1  onion, chopped
<br>- 1 (29 ounce) can diced tomatoes
<br>- 2 tablespoons ground cumin
<br>- 1 tablespoon chili powder
<br>- 3  bay leaves
<br>- 6 cups chicken broth
<br>- 1 teaspoon salt
<br>- ½ teaspoon ground cayenne pepper
<br>- 5  boneless chicken breast halves, cooked
<br><p></p>Directions
<br>step 1: In a large stock pot heat oil.  Add tortillas, garlic, cilantro and onion.  Saute for 2 to 3 minutes.
<br>step 2: Stir in tomatoes and bring to a boil.  Add cumin, chili powder, bay leaves and chicken stock.  Return to a boil, reduce heat to medium and add salt and cayenne.  Simmer for 30 minutes remove bay leaves and stir in chicken.  Heat through and serve.
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Ingredients
- 6 tablespoons vegetable oil
- 8 (6 inch) corn tortillas, coarsely chopped
- 6 cloves garlic, minced
- ½ cup chopped fresh cilantro
- 1 onion, chopped
- 1 (29 ounce) can diced tomatoes
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 3 bay leaves
- 6 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon ground cayenne pepper
- 5 boneless chicken breast halves, cooked

Directions
step 1: In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
step 2: Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.

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