Chicken Tortilla Soup

4

Corn Tortillas, cut in 1" pieces

1

Large Onion, red, chopped

5

Garlic cloves (4 to 6), minced

2

Tbs

dried cilantro (more fresh)

3

Tbs

Vegetable 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

Sauté first 4 ingredients in 3 T hot oil for 5 minutes. 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.

Source

Source: Rebecca Ewing