Tortilla Soup

This is not a picture of my Tortilla Soup, but this is pretty much what it looks like. I rarely cook anything that doesn't have a picture in a cookbook, so here you are a picture...of someone else's Tortilla Soup

TORTILLA SOUP

1 Lg onion, chopped (for those who don't like onion a medium is great)

4-6 garlic cloves, minced

2 Tbsp dried cilantro

3 Tbsp vegetable oil (I think I usually use olive)

2 c. chopped cooked chicken (I have used canned chicken, but of course, cooked chicken is the best)

2 quarts chicken broth

1 (14ounce) can stewed tomatoes, do not drain and chopped

1 (10 ounce) can diced tomatoes and green chiles (Rotel Original)

1 Tbsp ground cumin

1 bay leaf

1/2 tsp pepper

Saute first 3 ingredients in the vegetable oil (or olive oil) in a stock pot for 5 minutes. Add chicken and next 6 ingredients. Bring to a boil; reduce heat, and simmer for 30 minutes. Discard bay leaf.

TOP WITH:

Tortilla chips: crumble them, buy the strips or bake some using 6 inch corn tortilla for about 5-8 minutes at 400 degrees

Mozzarella cheese.

Avocado

hot sauce

and whatever else you think might be good in tortilla soup. Sour cream, guac, beans. whatever. Enjoy.

White Chicken Chili

1 lb. boneless, skinless chicken breast, cubed
1/2 of a medium onion, finely chopped
1 1/2 tsp. garlic powder
1 Tbsp. vegetable oil
2 15oz. cans Great Northern Beans, drained
1 7 oz. can diced green chilies
1 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large pot saute chicken, onion, and garlic powder in vegetable oil. Cook until chicken is no longer pink. Add beans, chilies, and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat, stir in sour cream and whipping cream. Serve immediately. Top with cheddar cheese, green onion, and sour cream. Also yummy with tortilla chips!