Sunday, July 27, 2008

Award Winning Tortilla Soup

6 tbs vegetable oil
6 corn tortillas chopped into small peices
8 cloves of garlic, minced
1/2 cup chopped fresh cilantro
1 medium onion, chopped
1 can (28oz) diced tomatoes (Fire roasted from Wild Oats)
2 tbs ground cumin
1 tbs chilli powder
3 bay leaves
6 cups of chicken stock
1 tsp salt
1/4 tsp cayenne pepper
4-6 cooked chicken breasts, cut into cubes or shred
Toppings:
monterey jack cheese--shredded
avocado--pitted, peeled, and cubed
sour cream
tortilla chips broken into pieces

Heat oil in a large saucepan over medium heat. Add tortillas, garlic, cilantro, and onion.
Saute 3-5 minutes and stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock. Return to a boil and reduce heat. Add salt and cayenne and simmer for 30 minutes remove bay leaves and stir chicken. Re-heat and garnish with monterey jack cheese, avocado, sour cream, and tortilla chips. Enjoy!!

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