Last Made: undefined
Chicken Tortilla Soup
2 tablespoons olive oil
1 small onion, chopped
2⁄3 cup fresh cilantro, chopped
3 minced garlic cloves
1 (14 1/2 ounce) can diced tomatoes
4 cups chicken broth
3⁄4 tablespoon cumin
1⁄2 tablespoon chili powder
1⁄4 teaspoon cayenne pepper
1-2 bay leaf
2 carrots, thinly sliced
2 skinless chicken breasts, halved and thinly sliced
3⁄4 teaspoon salt
1⁄2 cup shredded monterey jack cheese
1-2 avocado, diced
16 ounces tortilla chips
In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
Stir in tomatoes and spices, then bring to a boil.
Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
Stir in half the cheese and 1 cup crushed tortilla chips.
Ladle into bowls and top with remaining cheese, fresh cilantro, fresh avocado, 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!