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Hearty Tortilla Soup

Adapted from Stop and Smell the Rosemary, published by the Junior League of Houston.
  • minutes
  • Serves 6

INGREDIENTS

3 tbsp

vegetable oil

6

corn tortillas, chopped

3 cloves

garlic, minced

1

medium onion, chopped

2 tbsp

ground cumin

1 tbsp

chili powder

1 can

diced tomatoes

3

bay leaves

6 cups

chicken stock (I boil the bones of the rotisserie-baked chicken listed below)

1 tsp

salt

1/2 tsp

cayenne pepper

Chicken from one rotisserie-baked chicken, shredded or cubed

Monterey Jack cheese, shredded

1

avocados, cubed

1/2 cup

chopped fresh cilantro

4

corn tortillas, sliced and fried crisp (actually, we need more than this because we like to eat them plain)