The Perfect Fall Soup

I have posted about this soup a few times before.  But it is so delicious and everyone who makes it, LOVES it.  Kids really like it too.  I could not be easier to make.

Tortilla Soup (from Stop and Smell the Rosemary)

6 tbs vegetable oil

8 corn tortillas, chopped

6 cloves garlic, minced

1/2 cup chopped cilantro

1 medium onion, chopped (I do this in the food processor)

1  28oz can diced tomatoes

2 tbs ground cumin

1 tbs chili powder

3 bay leaves

6 cups chicken stock (I buy low salt organic)

1 teaspoon salt

1/2 teaspoon cayenne pepper (I leave this out if the kids are eating it and Dave, Harry and I add Tabasco at the table)

4 cooked chicken breasts, shredded or cubed ( I bake them, let them cool and shred/pull them with clean hands.)

Optional garnishes:

Shredded Monterey Jack cheese

cubed avocado

Sour Cream

2 corn tortillas, sliced and fried crisp (or a few tortilla chips) 

Heat the oil in a large pot over medium heat.  Add tortilla, garlic, cilantro and onion. Saute 2-3 minutes.  Stir in tomatoes.  Bring to a boil and add cumin, chili powder, bay leaves and chicken stock.  Return to a boil.  Reduce heat.  Add salt and cayenne.  Simmer 30 minutes. Remove the bay leaves and stir in the chicken. Reheat for a few minutes.  Spoon into bowls and garnish with cheese, avacado, sour cream and/or tortilla chips.

Have a great Autumn weekend y'all!  And thank you so very much for all the heartfelt support and encouragement on my new site.  I cannot express how touched and grateful I am.