More like a stew, this chicken tortilla soup is a thick, satisfying meal--perfect for chilly autumn and cold winter nights. Even better, its rich, mouth-watering aroma fills the house. Though it takes a little time and effort, this tortilla soup is well worth it. Total preparation and cooking time is 60 minutes. Serves 8.
Instructions
1. Chop or shred chicken. Set aside.
2. Heat oil in large skillet over medium heat. Saute tortillas until lightly browned.
3. Add onion, garlic and cilantro. Cook for 2 to 3 minutes, or until onions are translucent. Remove from heat.
4. Combine diced tomatoes, chicken broth, black beans and spices in large pot. Bring to a boil over high heat.
5. Add skillet mixture (tortillas, cilantro, garlic and onion), chicken, bay leaves and juice from half the lime.
6. Reduce heat. Simmer for 30 minutes.
7. Remove bay leaves and serve. Garnish with sour cream, avocado slices, shredded cheese and remaining lime slices.
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