Easy soup for a cold winter day...

I love soups that are essentially a meal in themselves. This one is really easy and great with store-prepared rotisserie chicken. (Or leave it out and make a veggie version)





Chicken Tortilla Soup
6 tablespoons Vegetable oil
4 10" to 12" corn or flour tortillas
1 onion
3 garlic cloves
1 small bunch of cilantro
1 - 8.5 oz. can of crushed tomatoes
4 cups broth – veggie or chicken
14 ounces of canned or frozen corn
3/4 - 1 1/2 Tablespoons ground cumin
1/2 - 1 Tablespoon chili powder
4 bay leaves
2 cups Rotisserie Chicken
1/2 teaspoon cayenne pepper
juice from 1 lime

Cut up 2 of the tortillas into 1/4 inch strips and fry them in 3 tablespoons of vegetable oil. You want them to be a golden brown. Remove the strips from pot and transfer to some paper towels to drain. Season with a little salt. (Kitchen essential – tongs for flipping)

Heat the remaining oil over medium high heat and sauté the onions for a couple of minutes. Then add garlic and sauté for another minute or two. Tear the remaining 2 tortillas into bite size pieces and add to the pot.

Now add the cilantro, stir, and cook for a minute more. Add the canned tomatoes and the stock, cumin, chili powder, and bay leaves and bring to a boil. Reduce heat to a simmer, add the corn, chicken, and cayenne.

Add your lime juice and adjust spices. Reheat, and serve with the fried tortilla strips..

I served this soup with the fried tortillas, grated cheddar cheese, and sour cream. You could also add some avacado.