February 7, 2013

Chicken Tortilla Soup

2 lbs large tomatoes, chopped
4 tablespoons vegetable oil
6 cups chicken stock or 6 cups canned chicken broth
2 chicken breasts cooked and shredded
1 tablespoon ground cumin
2 tablespoons chili powder
1 cup corn tortilla, cut in strips
1 medium onion, chopped
1 tablespoon chopped garlic
1 can enchilada sauce (size not given)
1 tablespoon chopped cilantro
2 teaspoons chopped green chilies
1 teaspoon Worcestershire sauce
1 cup shredded cheddar cheese


1. Saute onions in a large saucepan in oil until transparent
2. Add tomatoes and cook, stirring until tomatoes are softened
3. Cool and then puree in blender or food processor with the tortilla strips
4. Return to pan and add rest of ingredients, except cheese
5. Simmer, stirring occasionally, about 30 mins
6. Serve with additional crunchy tortilla strips or chips and cheese

recipe and picture from food.com

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