Chicken Tortilla Soup
Ingredients
The Soup:
- 16 oz can diced tomatoes with green chilies, not drained
- 1 medium onion, chopped
- 2 garlic cloves
- 1/2 tsp ground cumin
- 2 bay leaves
- 4 tbsp snipped cilantro
- 2 tsp sugar (I use honey)
- 8 cups chicken broth
- 1-1 1/2 lbs chicken breast cut up
- 1-2 chipotle peppers and a little adobo sauce from the can
- 2 tortillas shredded to thicken soup if desired
The Garnish:
- 1 avocado, cut up
- shredded Monterrey jack cheese
- sour cream
- fried tortillas (cut into strips and fried in coconut oil)
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 60 Minutes
Yields: 6-8 servings
Directions
- In a food processor or blender combined un-drained tomatoes, onion, garlic, cilantro, and sugar or honey. Cover and blend until nearly smooth. Put mixture into a large pot with chicken broth, chicken, and chipotle peppers. Bring to a boil and cover and simmer 20 minutes. Add 2 shredded tortillas if desired.
- Serve with cheese, avocados, sour cream, and fried tortillas
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