Chicken Tortilla Soup with a Quick Twist

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Chicken Tortilla Soup with a Quick Twist

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Equipment

  • Dutch oven
  • Large skillet

Ingredients

Serves 12 to 15 / Preparation Time: 30 minutes / Cooking Time: 40 minutes

Instructions

  • In a Dutch oven, heat 3 tablespoons of vegetable oil over medium-high heat.
  • Add tortilla pieces, chopped onion, minced garlic, and cilantro.
  • Sauté for about 5 minutes or until the onion becomes tender.
  • Add the chopped chicken, chicken broth, stewed tomatoes, diced tomatoes with green chiles, ground cumin, pepper, and bay leaf.
  • Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for 30 minutes.
  • Remove and discard the bay leaf.
  • In a large skillet, heat 1/2 cup of vegetable oil over medium-high heat.
  • Add the tortilla strips and cook for 4 to 5 minutes until they become lightly browned.
  • Drain the strips on paper towels.
  • To serve, ladle the soup into bowls, top each serving with tortilla strips, and garnish with shredded Monterey Jack cheese and sour cream, if desired.
  • Enjoy your Chicken Tortilla Soup with a Quick Twist!
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Course; Chicken / Soup / Tortilla