Today, over at the
Melissa Frances Blog, they're hosting their first ever recipe exchange link party. Head on over there and add your own recipe! The exchange is going on from now until Wednesday. This Chicken Tortilla Soup is so quick and easy, not to mention extremely delicious. I use either leftover chicken or a rotisserie. Mmmmm....so yummy!
Chicken Tortilla Soup
Ingredients:
- 2 Tablespoons Olive Oil
- 1 cup Chopped Onion
- ⅔ cups Chopped Cilantro, Divided Use
- 1 Tablespoon Minced Garlic
- 14-½ ounces Can Of Diced Tomatoes
- ¾ Tablespoons Ground Cumin
- ½ Tablespoons Chili Powder
- ¼ teaspoons Cayenne Pepper
- 2 whole Bay Leaves
- 4 cups Chicken Broth
- 2 whole Large Carrots, Sliced Thin
- 1 whole Chicken Breasts, Sliced Thin
- 1-½ cup Shredded Monterey Jack Cheese, Divided Use
- ¾ teaspoons Salt
- 1 bag Tortilla Chips, 12 Ounce Bag
- 1 whole Avocado, diced
In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
Stir in tomatoes and spices, then bring to a boil.
Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
Stir in half the cheese and 1 cup of crushed tortilla chips and combine. Remove bay leaves before serving.
Ladle soup into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.
