Cooler weather definitely calls for some soup!
Chicken Tortilla Soup
4 corn tortillas, cut into 1" pieces
1 large onion, chopped
4-6 garlic cloves, minced
2 T. dried cilantro
3 T. vegetable oil
2 C. chopped cooked chicken
2 quarts chicken broth or veggie broth
1 (14.5 oz) can stewed tomatoes, undrained and chopped
1 (10 oz) can diced tomatoes and green chilies
1 T. ground cumin
1 bay leaf
1/2 t. ground black pepper
Saute first 4 ingredients in the 3 T. hot oil for five minutes.
Discard bay leaf.
Top with Monterrey Jack cheese, if desired, and serve with tortilla chips.
(Shared as part of Slightly Indulgent Tuesdays and Allergy Free Wednesdays.)