Chicken Tortilla Soup de Ortega





This soup is so good we serve it during special holidays in our family. During these times when we are at home cooking more for our families...it's a good soup to make and freeze as well. You can adjust the seasonings but it’s awesome just plain by itself! I’ve had lots of tortillas soups, and this one is the best.

Chicken Tortilla Soup de Ortega
Serves about six
7 T. vegetable oil
10 corn tortillas chopped
6 cloves garlic (minced or through a garlic press)
½ cup chopped cilantro
1 yellow onion chopped
1 (28oz.) can diced tomatoes
2 T. ground cumin
1 T. chili powder
3 bay leaves
6 cups chicken broth
1 t. salt
½ t. cayenne pepper
4 cooked chicken breasts or 6 cooked chicken thighs
1 lemon
toppings: shredded cheese, avocado slices



It’s important to cook the chicken first to give the soup great taste! Place chicken in a pot and cover with water. Slice one lemon and add slices to the pot along with a little salt and pepper for seasoning. Cook over medium heat until chicken is cooked through. Remove chicken with a slotted spoon and chop when cooled. Set aside.



Heat oil in a large stockpot over medium heat. Add tortillas, garlic, cilantro, and onion.
Cook 2 to 3 minutes. 


Stir in tomatoes and bring to a boil and add cumin, chili powder, bay leaves, and chicken stock. 


Reduce heat and add salt and cayenne. Simmer for 30 minutes. It will smell wonderful!!


Remove bay leaves and stir in chopped chicken. Top off with a garnish of shredded cheese and avocado slices. (www.busybrunettebakerista.com)


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