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Chicken Tortilla Soup 2
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    Chicken Tortilla Soup 2

  • 6 tablespoons vegetable oil
  • 8 corn tortillas -- (6 inch) coarsely chopped
  • 6 cloves garlic -- minced
  • 1/2 cup chopped fresh cilantro
  • 1 onion -- chopped
  • 1 can diced tomatoes -- (29 ounce)
  • 1 Tablespoon cumin, add more to taste
  • 1 Tablespoon chili powder
  • 3 bay leaves
  • 6 cups chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon ground cayenne pepper
  • 5 chicken breasts -- cooked and cubed
  • In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes. 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.

    From:  Trey
    Posted By: Nancy, Via: Rec.Food.Recipes
    Post Date:   Sunday, May 27, 2001

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