Chicken Tortilla Soup II

Cooking Recipes Catalogue
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Chopped corn tortillas are cooked into this chicken soup along with garlic, onions, cumin and chili powder.

INGREDIENTS (for 6 servings):

PREPARATION:

  • In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
  • 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.