Aye Mami! Chicken Tortilla Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I found this recipe on a mailer from McCormick's spices and tweaked it a bit. It is simple to make and quite good! Ingredients:
1 onion |
1 teaspoon corn oil |
2 tablespoons dried ancho chile powder |
1 teaspoon ground cumin |
2 bay leaves |
1 teaspoon salt |
1 teaspoon garlic powder |
28 ounces chicken broth |
2 cups water |
1 (10 ounce) can rotel tomatoes |
1 (15 ounce) can cream-style corn |
1/2 lb cooked chicken, shredded |
1/2 cup monterey jack cheese |
4 teaspoons fat free sour cream |
2 larger corn tortillas, cut into strips |
Directions:
1. In a large saucepan, heat oil and add chopped onion, cook for 3-4 minutes.
2. Add ancho powder, cumin, bay leaves, garlic powder and salt; cook for another 2 minutes.
3. Add broth, water, tomatoes and chilies, corn, and shredded chicken.
4. Bring to a boil for 1 minute and then simmer for thirty minutes.
5. While soup is simmering, heat oven to 400 and place tortilla strips on a pan.
6. Cook for 8 minutes, turning over at the halfway point (keep and eye on these, you may need to adjust your cooking time according to your oven).
7. Place soup in bowls, garnishing with cheese, sour cream, and tortilla strips.
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