Ingredients
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6 tablespoons canola oil
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8 corn tortillas, chopped
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6 garlic cloves, minced
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1/2 cup chopped cilantro
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1 medium onion, chopped
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1 (28 ounce) can diced tomatoes
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2 tablespoons ground cumin
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1 tablespoon chili powder
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3 bay leaves
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6 cups chicken stock
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1 teaspoon salt
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1/2 teaspoon cayenne pepper
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shredded monterey jack cheese
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diced avocado
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sour cream
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4 large cooked chicken breast halves, shredded
Instructions
- In dutch oven, heat the oil over medium heat.
- Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
- Add the tomatoes, bringing to a boil.
- Add cumin, chili powder and bay leaves.
- Add chicken stock and return to a boil.
- Reduce heat.
- Add salt and cayenne and simmer for an additional 30 minutes.
- Remove bay leaves and stir in shredded chicken.
- Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.