Categories: Chicken, Main Dish, Soup
Ingredients
- 6 (6 inch) corn tortillas
- 3 garlic cloves , minced
- 1 Spanish onion , chopped
- 1 tablespoon vegetable oil
- 4 plum tomatoes , peeled and chopped
- 2 (32 ounce) containers chicken broth
- 2 tablespoons chopped fresh cilantro
- 2 bay leaves
- 2 tablespoons Old Bay Seasoning
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Toppings:
- shredded cooked chicken
- shredded sharp cheddar cheese
- chopped avocado
Directions
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Cut the tortillas into 1/2-inch strips; place strips on an ungreased baking sheet.
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Bake in a 350 degree oven for 10 minutes or until crisp; transfer to a wire rack to cool.
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Saute the garlic and onion in hot oil in a large pot over medium-high heat until tender.
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Add 2/3 of the tortilla strips, tomato, and the next 6 ingredients; bring to a boil.
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Lower the heat and simmer, stirring occasionally, for 30 minutes.
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Remove and throw away the bay leaves; cool soup slightly.
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Process the soup in batches in either a blender or a food processor until smooth.
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Return soup to the saucepan and cook over medium heat, stirring frequently, until well heated. Stir in salt and pepper (add to taste).
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Serve soup in individual bowls with desired toppings and the remaining tortilla strips.