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Talk to Mamma
Talk to Mamma
|Posted on October 13, 2013 at 1:00 PM||comments (1)|
Fall is in the air here...cooler days, the beginning of leaves changing on the trees, pumpkins on porches, and football season! Mamma has one of her favorite soups simmering on the stove with the Kansas City Chiefs game getting ready to start.
This Tortilla Soup Recipe (from Stop and Smell the Rosemary) is a family favorite that Mamma has shared with many and kids and adults LOVE it! It is easy to make and so delicious! Mamma likes how comforting and good for you soup can be (you can decide which garnishes best meet your needs). Try it and let Mamma know what you think!
6 tablespoons vegetable oil
8 corn tortillas, chopped
6 cloves garlic, minced
1/2 cup chopped cilantro
1 medium onion, chopped
1 28 oz can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock (Mamma prefers low salt organic)
1 teaspoon salt
4 cooked chicken breasts, shredded or cubed (Mamma has used a roasted chicken from the deli when she is in a time crunch and shredded it)
1/2 teaspoon cayenne pepper (Mamma tends to leave this out for her kids, and adds Tobasco at the table)
Optional Garnishes: Shredded Monterey Jack Cheese, cubed avacado, sour cream, a few tortilla chips
Heat the oil in a large pot over medium heat. Add tortilla, garlic, cilantro and onion. Saute 2-3 minutes. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes. Remove the bay leaves and stir in the chicken. Reheat for a few minutes. Spoon into bowls and garnish with cheese, avacado, sour cream and tortilla chips.