Tortilla Soup


3 Tbsp canola oil

4 corn tortillas torn in pieces

6 cloves garlic, chopped

1 Tbsp cilantro, chopped

1 28 oz can of diced tomatoes

1 onion, peeled and quartered

1 Tbsp cumin

1 Tbsp chili powder

2 bay leaves

8 c chicken broth

cayenne pepper to taste


1 cooked chicken breast cut in strips

1 avocado, peeled, seeded and cubed

shredded cheddar cheese

3 corn tortillas cut in strips and fried or baked till crisp (or use tortilla chips)


sour cream


Heat oil in a large soup pot over medium heat. 

Fry tortillas, garlic and cilantro until tortillas are soft.

Puree tomatoes and onion in a food processor or blender. Add to soup pot.

Add chicken broth and seasonings. 

Reduce to simmer and cook for 30 minutes, stirring often. 

Taste for salt and add as needed. Skim off any foam. 

Strain soup (I use my colander), pour into soup bowls and serve with garnishes.

© Deer One Publishing 2017