Description
Easy to make ahead and makes great leftovers too!
Ingredients
- 6 tablespoons vegetable oil
- 8 (6 inch) corn tortillas, coarsely chopped
- 6 cloves garlic, minced
- ½ 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
- ½ teaspoon ground cayenne pepper
- 5 boneless chicken breast halves, cooked
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Servings: 6