Chicken Tortilla Soup

One of my favorite recipes I have been making for 20 years is chicken tortilla soup. I’m pulling out the tattered recipe card to share it will you all.

Ingredients

• 6 tbsp Avocado Oil

• 8 corn tortillas coarsely chopped

• 1 onion, diced

• 4-6 chicken breasts cooked and shredded ( I use rotisserie chicken breast)

• 6 cups chicken broth

• 1/2 cup fresh chopped Cilantro

• 6 cloves Garlic, minced

• 1 tbsp Chili Powder

• 2 tbsp Cumin

• 3 Bay leaves

• 1/2 tsp cayenne pepper

• 28oz canned diced tomatoes ( I use two jars of Jovial diced tomatoes)

• Salt

Toppings:

• Avocado

• Tortilla Chips/Strips

• Monterrey Jack Cheese

Directions:

1. Heat oil on medium high in stock pot or dutch oven.

2. Add tortillas, garlic, cilantro and onion. Cook 2-3 minutes until onions translucent.

3. Stir in tomatoes and bring to a boil.

4. Add cumin, chili powder, bay leaves and chicken stock.

5. Bring to a boil and reduce heat to medium-low. Add salt and cayenne pepper.

6. Simmer at least 30 minutes.

7. Remove bay leaves.

8. Stir in chicken and heat through.

9. Serve with toppings.