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Chicken Tortilla Soup

6 tablespoons vegetable oil 1 tablespoon chili powder

8 (6 inch) corn tortillas, 3 bay leaves
coarsly chopped 6 cups chicken broth
6 cloves garlic, minced 1 teaspoon salt
1/2 cup chopped fresh cilantro 1/2 teaspoon ground cayenne pepper
1 onion, chopped 5 boneless chicken breast
1 (29 ounce) can diced tomatoes halves, cooked
2 tablespoons ground cumin

1 In a large stock pot heat oil. Add tortillas, garlic,
cilantro and onion. Saute for 2 to 3 minutes.
2 Stir in tomatoes and bring to a boil. Add cumin, chili
powder, bay leaves and chicken stock. Return to a boil,
reduce heat to medium and add salt and cayenne. Simmer for
30 minutes remove bay leaves and stir in chicken. Heat
through and serve.