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Home -> Soups & Stuff -> Soups
Ingredients (view qty in metric system instead) Tortillas: vegetable oil 8 corn tortillas, halved and cut crosswise into strips Soup: 1 tbsp. vegetable oil 1 small onion, peeled and chopped 2 large cloves garlic, peeled and minced 1 tbsp. chili powder 2 tsp. ground cumin 1/2 tsp. crumbled dry oregano 1 bay leaf 6 cups chicken broth 8 ounce can tomato sauce 1 tsp. salt 1 tsp. sugar 1/4 tsp. pepper 1 1/2 pounds chicken breast halves 1 1/2 cups fresh or frozen, thawed corn kernels Garnish: sour cream chopped fresh cilantro leaves minced red onion shredded cheddar cheese Directions For Tortillas: Fill a medium skillet 3/4 inches deep with vegetable oil. Heat oil to 350 degrees. Fry tortillas in several batches, about 1 minute until crisp and golden. Drain tortillas on paper towels. For Soup: Heat oil in a large pot. Add onion and cook 5 to 7 minutes until tender. Add garlic, chili powder, cumin, oregano and bay leaf. Cook 1 minute. Add broth, tomato sauce, salt, sugar and pepper. Heat to a boil. Add chicken. Cover and simmer about 15 minutes until chicken is cooked through. Remove chicken from soup and cool slightly. Discard chicken skin and shred meat from bones. Stir corn into soup. Simmer 5 minutes. Add chicken and simmer 1 minute. Divide soup among bowls and garnish with tortillas, sour cream, cilantro, red onion and cheddar. Serves 4 to 6. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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