Chicken Tortilla Soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion
- 2/3 cup cilantro
- 3 cloves garlic
- diced tomatoes
- 3/4 tablespoon cumin
- 1/2 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1-2 bay leaves
- 4 cups chicken broth
- 2 carrots
- 2 chicken breasts
- 3/4 teaspoon salt
- pepper
- 1/2 cup Monterey Jack cheese
- 16 ounces tortilla chips
- 1-2 avocado
Directions
In a large stock pot, heat olive oil (2 tablespoons) over high. Add onion (1 small), cilantro (2/3 cup) and garlic (3 cloves), sauté 3 minutes.
Stir in diced tomatoes, cumin (3/4 tablespoon), chili powder (1/2 tablespoon), cayenne pepper (1/4 teaspoon) and bay leaves (1-2), then bring to a boil.
Add the chicken broth (4 cups), carrots (2), and chicken breasts (2). Season with salt (3/4 teaspoon) and pepper, then return to a boil, then reduce heat to medium and cook another 10-12 minutes.
Stir in half the Monterey Jack cheese (1/2 cup) and crushed tortilla chips (16 ounces).
Ladle into bowls and top with remaining cheese, fresh cilantro, fresh avocado (1-2), and more tortilla chip pieces. Serves 4+.
*This is a great recipe for leftover chicken or a rotisserie chicken. Just add it in at the very end to warm it up!