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Loading...| 6 corn tortillas | |
| 3 garlic cloves , minced | |
| 1 Spanish onion , chopped | |
| 1 tablespoon vegetable oil | |
| 4 plum tomatoes , peeled and chopped | |
| 2 containers chicken broth | |
| 2 tablespoons chopped fresh cilantro | |
| 2 bay leaves | |
| 2 tablespoons Old Bay Seasoning | |
| 1 1/2 teaspoons ground cumin | |
| 1 teaspoon chili powder | |
| 1/4 teaspoon salt | |
| 1/4 teaspoon pepper | |
| shredded cooked chicken | |
| shredded sharp cheddar cheese | |
| chopped avocado |
| 1. | Start by preheating the oven to 375F. |
| 2. | Cut the tortillas into thin strips and place them on a baking sheet. |
| 3. | Bake the tortillas for 10 minutes or until they are crispy. |
| 4. | In a large pot, heat the vegetable oil over medium heat. |
| 5. | Add the minced garlic and chopped onion, and sauté until the onion is translucent. |
| 6. | Add the chopped tomatoes, chicken broth, cilantro, bay leaves, Old Bay Seasoning, cumin, chili powder, salt, and pepper. |
| 7. | Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes. |
| 8. | Add the shredded chicken to the soup and cook for an additional 5 minutes. |
| 9. | Serve the soup hot, topped with shredded cheddar cheese, chopped avocado, and crispy tortilla strips. |
This soup is easy to make, hearty, and flavorful.
It is perfect for a warm and cozy evening meal.
The Old Bay Seasoning may be difficult to find in some areas.
This soup is packed with healthy ingredients like garlic, onion, tomatoes, and chicken.
The cumin and chili powder in the soup have been linked to aiding digestion and reducing inflammation in the body.
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