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The Best Chicken Tortilla Soup

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READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In dutch oven, heat the oil over medium heat.
  2. Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
  3. Add the tomatoes, bringing to a boil.
  4. Add cumin, chili powder and bay leaves.
  5. Add chicken stock and return to a boil.
  6. Reduce heat.
  7. Add salt and cayenne and simmer for an additional 30 minutes.
  8. Remove bay leaves and stir in shredded chicken.
  9. Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.

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