Chicken Tortilla Soup

Chicken Tortilla Soup

5		Corn Tortillas, cut in 1" pieces
1		Large Onion, red, chopped
5		Garlic cloves (4 to 6), minced
1/3	cup	fresh cilantro, cut into small pieces (or 2 Tbs dried cilantro)
3	Tbs	Grapeseed (or Canola) Oil
2	cups	Cooked Chicken white meat only, chopped *
2	quarts	Chicken Broth ("Imagine" Organic Free Range)
1	can	Stewed Tomatoes (14.5 oz), puree in blender
		Corn (frozen, canned or fresh), optional

2	cans	(10 oz each) Rotel Tomatoes with Green Chilies
1	Tbs	Ground Cumin
1		Bay Leaf
1/2	tsp	pepper
6		Corn Tortilla (4 to 8), Cut into 1/4" strips
1/2	cup	Oil
2	cups	Monterey jack cheese (8 oz.), shredded
		Avacodo Slices

1	Heat 3 Tbs oil till shimmering and hot, over medium-high heat. Add red onions and stir until coated with oil. Add corn tortillas and cilantro. Sauté for 5 minutes. Add garlic during last 30 seconds, and sauté just until fragrant. Add chicken & next 6 ingredients. Bring to boil, reduce heat & simmer 30 minutes. Discard bay leaf.
2	Fry tortilla strips in 1/2 C hot oil until crisp. Drain. [Alternatively: use store bought tortilla chips.]
3	Sprinkle fried strips, cheese & avocado. Can garnish with cilantro.

* Use recipe for Simmered Chicken, using a whole 4 lb. chicken. Use only white meat for this recipe, and reserve the dark meat for another use. Makes 11 Servings

Source

Source: Rebecca Ewing