Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 6 tablespoons oil; 8 (6 inch) corn tortillas, halved and cut crosswise into 1/4 inch strips; 1 onion, chopped; 4 garlic cloves, chopped; 1 tablespoon paprika; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon chili powder; 1/2 teaspoon cayenne pepper; 1 1/2 quarts chicken stock; 3 cups canned crushed tomatoes in puree; 2 bay leaves; 2 1/2 teaspoons salt; 1/4 cup lightly packed cilantro leaf; 1 3/4 lbs chicken breasts, cubed; 3 tablespoons chopped cilantro; 1 avocado, diced; 1 cup grated cheddar cheese; 1/2 cup sliced black olives; 1/2 cup sour cream; 2 limes, cut into wedges; hot sauce

Submitted by Marney

"My little brother was quite a picky eater when he was growing up and gave my mom trouble on most meals. I started making this in high school and my mom and I were both suprised when he ended up having 4 bowls in one sitting. We actually ended up having to supplement dinner that night with leftovers because he ate most of the pot. I know this looks like a lot of ingredients, but it does go together rather easily."

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photo by Marney

Ready In:: 55mins
Ingredients:: 22
Serves:: 6-8

ingredients

6 tablespoons oil
8 (6 inch) corn tortillas, halved and cut crosswise into 1/4 inch strips
1 onion, chopped
4 garlic cloves, chopped
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
¹⁄₂ teaspoon cayenne pepper
1 ¹⁄₂ quarts chicken stock
3 cups canned crushed tomatoes in puree
2 bay leaves
2 ¹⁄₂ teaspoons salt
¹⁄₄ cup lightly packed cilantro leaf
1 ³⁄₄ lbs chicken breasts, cubed
For Garnishes
3 tablespoons chopped cilantro
1 avocado, diced
1 cup grated cheddar cheese
¹⁄₂ cup sliced black olives
¹⁄₂ cup sour cream
2 limes, cut into wedges
hot sauce

directions

In a large pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until they are a pale golden color. Remove and drain on paper towels. Repeat with the remaining tortilla strips.
Reduce the heat to moderately low and add the onion, garlic and spices; cook, stirring for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro and 1/3 of the tortilla strips. Bring to a simmer and cook uncovered for 30 minutes, remove the bay leaves.
Add the chicken and bring the soup back to a simmer and cook for 5-6 more minutes.
Before serving add the remaining tortilla strips. Serve with garnishes of choice.

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RECIPE SUBMITTED BY

Marney

I'm a stay at home mom to twins, a boy and a girl. They're 5 now. My husband and I have been together for 17 years. I love cooking and graduated from culinary school 12 years ago. Feeding people is one of my greatest joys. I love the holidays! <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= />

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