Recipe
Ingredients
- 1 ½ tablespoon olive or vegetable oil
- ¾ cups yellow onion (diced)
- 1-2 clove garlic (minced - about 1 tablespoon)
- ½ pound boneless skinless chicken breast (cut in ½ inch cubes)
- 1 can 14-15 ounce diced tomatoes
- 16 ounce chicken stock
- 1 ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 4-6 small corn tortillas (or 2 soft taco size flour tortillas)
- oil for frying
OPTIONAL - for garnish
- fresh cilantro
- Monterey Jack cheese, shredded
Instructions
- Heat olive oil in large pot or cast iron skillet. Add onion and sauté until translucent. Add garlic and sauté slightly without browning.1 ½ tablespoon olive or vegetable oil, ¾ cups yellow onion, 1-2 clove garlic
- Add chicken, tomatoes, stock, cumin and oregano. Bring to a boil and then reduced to simmer. Continue cooking until chicken is done.½ pound boneless skinless chicken breast, 1 can 14-15 ounce diced tomatoes, 16 ounce chicken stock, 1 ½ teaspoon ground cumin, ½ teaspoon dried oregano
- While soup is cooking, cut tortillas into ½-inch strips. Heat ½ inch oil in a skillet until a test tortilla strip sizzles when dropped into oil. Fry tortilla strips one layer at a time. Watch carefully so not to burn. Remove with tongs and drain on paper towels. Repeat until all are fried.4-6 small corn tortillas, oil for frying
- To serve: place fried tortillas in bottom of serving bowls. Pour in soup and garnish with grated cheese and a few sprigs of cilantro.fresh cilantro, Monterey Jack cheese, shredded