I have had many different chicken tortilla soups over the years, but truthfully and unashamedly I prefer my own. I don’t have the stats on this, but I know it is fairly low-calorie, and if you want lower carb counts, you CAN leave the tortillas out of the soup and it will taste almost the same (and yes, I’ve done it both ways).
- 6 tbsp. vegetable oil
- 8 (6 inch) white corn tortillas, coarsely chopped
- 6 tsp. minced garlic
- 1/2 cup chopped fresh cilantro
- 1 med. onion, chopped
- 1 (20 oz. ) can diced tomatoes
- 2 tbsp. ground cumin
- 1 tbsp. chili powder
- 3 bay leaves
- 6 cups reduced-sodium chicken broth
- 1 tsp. salt
- 1/2 tsp. ground cayenne pepper
- 5-6 boneless chicken breast halves, cooked and cut into small pieces
- Tortilla chips or homemade tortilla crispy strips (I do the latter)
- Shredded cheddar-jack cheese
- Avocado slices
- In a large stock pot, heat vegetable oil. Add tortillas, garlic, cilantro and onion. Saute for 2-3 minutes.
- Stir in tomatoes and bring to a boil.
- Add cumin, chili powder, bay leaves, and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne.
- Simmer for 30 minutes, remove bay leaves, and stir in chicken pieces. Heat through and serve.
- Ladle into individual serving bowls; garnish with shredded cheese and avocado slices, to taste. Serve with tortilla chips or homemade crispy tortilla strips.