This Mexican tortilla soup is a favorite on game days… A base of diced tomatoes and chicken stock – spiced with fresh cilantro and garlic, ground cumin, chili powder, and cayenne – is filled with shredded bites of chicken, black beans and crushed tortillas. It’s easy, yummy and definitely has a kick – who could ask for more?
1.Heat oil in large pot over medium heat.
2.Add 10 crushed tortillas, garlic, onion and cilantro (if using).
3.Sauté 2-3 minutes.
4.Stir in tomatoes.
5.Bring to boil. Add cumin, chili powder, bay leaves and chicken stock.
6.Return to boil. Reduce heat and add salt and cayenne pepper.
7.Simmer 30 minutes.
8.Remove bay leaves. Stir in chicken and beans. Heat for additional 5-10 mins.
9.Serve w/ accompaniments: shredded cheese, sour cream, tortilla chips, etc.