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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Easy to make ahead and makes great leftovers too! Ingredients:
6 tablespoons vegetable oil |
8 (6 inch) corn tortillas, coarsely chopped |
6 cloves garlic, minced |
1/2 cup chopped fresh cilantro |
1 onion, chopped |
1 (29 ounce) can diced tomatoes |
2 tablespoons ground cumin |
1 tablespoon chili powder |
3 bay leaves |
6 cups chicken broth |
1 teaspoon salt |
1/2 teaspoon ground cayenne pepper |
5 boneless chicken breast halves, cooked |
Directions:
1. In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
2. Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.
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