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Chicken Tortilla Soup II Recipe

Recipe by: 106a802496d678ba

"Easy to make ahead and makes great leftovers too!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook55 m
  • Ready In1 h 10 m
  • 1In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
  • 2Stir 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.
Ingredients
  • 6 servings
  • 418 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    418
    21%
  • Fat:
    22.3
    34%
  • Carbs:
    24.4
    8%
  • Protein:
    29.2
    58%
  • Cholesterol:
    69
    23%

Based on a 2,000 calorie diet

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