CHICKEN & TORTILLA SOUP RECIPE - (4.6/5)

Steps:

• In dutch oven, heat the oil over medium heat. Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes. Add the tomatoes, bringing to a boil. Add cumin, chili powder and bay leaves. Add chicken stock, shredded chicken and return to a boil. Reduce heat. Add salt and cayenne and simmer for an additional 30 minutes. Remove bay leaves and stir in cooked and shredded chicken. Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired. NOTE: I like to make shredded chicken in my crockpot. I add some taco seasoning to water and just let this slow cook for a few hours. Delicious for tacos, tortilla soup, burritos! Good! You can even freeze the chicken for future use.