It is cold outside and we recently tried a new soup out at home and it was delicious. I will be adding it to my recipe folder. This recipe is a a two step process but you can take short cuts and add frozen cooked chicken strips if you like and skip step 1:). I just might do that next time.
Step 1: Make shredded chicken (make extra and freeze)
1 pound boneless, skinless chicken breast
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon dried thyme
15 ounce can chicken broth
Put all ingredients in saucepan and bring to boil over medium heat. Reduce heat and cook for 20 minutes. Cover the sauce pan. Turn off the heat and let the pan sit until cool. Remove chicken and use fork to shred.
Step 2: Make Tortilla Soup
1 Table spoon of olive oil
1 small white onion
3 cloves of garlic finely chopped
1 small can diced green chiles
4 cups of chicken broth (I used half chicken broth and half water to reduce salt content)
28 ounce can of diced tomatoes
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon of thyme
1 teaspoon ground cumin
1 table spoon chili powder
2 cups shredded chicken
Heat oil in soup pan over medium heat Add onions and cook for 5 minutes.
Add garlic and chiles and cook for 2 minutes
Add broth, tomatoes, salt, oregano, cumin, thyme and chili powder. Bring to a boil. Reduce heat and simmer on low for 15 minutes.
Add chicken and simmer for additional 5 minutes.
Serve with sour cream, cilantro leaves, cheese, avocado and/or tortilla chips
Let me know if your family enjoyed it as much as mine did:)