Search recipe:
- Chicken Tortilla Soup
-
- 1 small onion
- 2 large cloves of garlic, minced
- 1 tbsp chili powder
- 2 tsp cumin
- 1/2 tsp dry oregano
- 1 bay leaf
- 6 cups chicken stock
- 8 oz can tomato sauce
- 1 1/2 tsp salt
- 1 tsp sugar
- 1 tsp black pepper
- 2 large chicken breast halves
- 1 1/2 cup fresh or frozen corn kernels
- Directions
- Sauté onion in a small amount of oil. Add garlic and cook until fragrant. Add chicken stock, tomato sauce, and the rest of the spices. Bring to a simmer. Cover and add chicken breast and cook until breasts are tender, 15-25 minutes. Remove the chicken and cool until the meat can be shredded. Return the shredded and de-boned chicken to the soup along with the corn and simmer 5 more minutes. Serve over tortilla chips and garnish with cilantro.
- Provided by:
- John & Donna Grizzle, Grizzle Land and Development
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