Tortilla Soup

Tortilla Soup
Photo by Randy Mayor

Ingredients

  • 1 bay leaf
  • 3 (14-ounce) cans fat-free, less-sodium chicken broth
  • ¾ teaspoon salt
  • 1 carrot, cut into 3 pieces
  • 3 pounds chicken pieces, skinned
  • 2 garlic cloves, crushed
  • 1 tablespoon ground cumin
  • + 10 more ingredients
    • ½ teaspoon coarsely ground black pepper
    • 1 celery stalk, cut in half crosswise
    • 2 tablespoons chopped fresh cilantro
    • ½ cup fat-free sour cream
    • 1 tablespoon dried oregano
    • 8 (6-inch) corn tortillas
    • Dash of ground allspice
    • 1 cup diced peeled avocado
    • 2 cups thinly sliced onion
    • ¼ cup ground red chiles

Preheat oven to 350°. Cut each tortilla in half. Cut tortilla halves into 1/4-inch strips. Arrange tortilla strips in a single layer on a baking sheet. Bake at 350° for 6 minutes or until lightly browned, stirring after 3 minutes. Cool completely. Combine onion and next 9 ingredients (onion throu...

View full recipe at My Recipes

Comments

Variations on Tortilla Soup

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