I got this recipe from a cookbook in the 90’s and have been making it ever since. The original recipe listed below is for the full amount, but I halve everything for the two of us. Be sure to read my notes 🙂
Heat oil in large saucepan over medium heat. Add chopped tortillas, garlic, cilantro, and onion. Saute 2 to 3 minutes. Stir in tomatoes.
Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock.
Return to a boil, then reduce heat to a simmer. Add salt and cayenne.
Simmer 30 minutes. Remove bay leaves and stir in chicken and warm through until everything is hot.
Garnish with shredded Monterey Jack cheese, avocado, sour cream, and tortilla strips
Recipe Notes
Stacy’s Notes:
I halved all the ingredients from the original recipe, for the two of us. I usually poach or boil 2 boneless, skinless chicken breasts for the two of us (ahead of time) Or you can easily use a rotisserie chicken.
I use 3 cups canned chicken broth or broth made from Better than Bouillon chicken paste/base. I also use 1-14.5 oz can petite diced tomatoes (don’t drain). I don’t add the cilantro due to personal preference (tastes like soap to me!). I also add some lime juice at the end.
I like to garnish this soup with shredded Monterey jack cheese, sour cream and tortilla strips that have been sprayed with olive oil and salted, then toasted till golden.