Chicken Tortilla Soup
My idea of
the best chicken soup and tortilla! A family favorite! It is a jam full of
fresh flavor and easy to prepare. In winter, do not hesitate to replace
shredded roast chicken and frozen corn here.
Ingredients
- 4+ cups chicken broth
- 1 small onion, peeled and chopped
- 3 cloves garlic, minced
- 3/4 tablespoon ground cumin
- 2/3 cup fresh chopped cilantro, divided
- 1/2 tablespoon chili powder
- 1-2 bay leaves
- 2 whole skinless chicken breasts
- 2 carrots, thinly sliced
- 1/4 teaspoon cayenne pepper
- 10 ounce Bag of tortilla chips
- 1-2 avocados, diced
- 2 tablespoons olive oil
- 14.5 ounce diced "fire roasted" tomatoes (canned)
- 1 1/2 cups shredded Monterey jack cheese
Instructions
First, In a
large Dutch oven, heat the oil over medium-high heat. Add the onions, 1/3 cup
coriander and garlic. Sauté 3 minutes.
Then, Stir
in chicken broth, tomatoes, whole raw chicken breasts, all spices and 3/4
teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a
boil.
Add the
carrots. Return to a boil, then reduce the heat to medium and cook another
10-12 minutes.
Remove
cooked chicken breasts with forceps and shred or chop. Add the chicken pieces
to the soup.
Stir in half
the cheese and 1 cup crushed tortilla chips. If too much broth has evaporated,
add an extra cup of broth or water.
Pour ladle
into bowls and garnish with remaining cheese, fresh coriander, fresh avocado
and pieces of tortilla chips. Happy Cooking Time.
