Tortilla Soup

Southern Living
14 cups


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4 corn tortillas, cut into 1-inch pieces
1 large onion, chopped
4 to 6 garlic cloves, minced
2 tablespoons dried cilantro
3 tablespoons vegetable oil
2 cups chopped cooked chicken
2 quarts chicken broth
1 (14.5-ounce) can stewed tomatoes, undrained and chopped
1 (10-ounce) can diced tomatoes and green chiles
1 tablespoon ground cumin
1 bay leaf
1/2 teaspoon pepper
4 to 8 corn tortillas, cut into 1/4-inch strips
1/2 cup vegetable oil
2 cups (8 ounces) shredded Monterey Jack or mozzarella cheese
Avocado slices (optional)


Sauté first 4 ingredients in 3 tablespoons hot oil in a Dutch oven 5 minutes. Add chopped chicken and next 6 ingredients. Bring mixture to a boil; reduce heat, and simmer 30 minutes. Discard bay leaf.

Fry tortilla strips in 1/2 cup hot oil in a large skillet until crisp. Drain on paper towels.

Sprinkle fried strips and cheese over each serving. Top with avocado, if desired.

Created date

October 2003