12 corn tortillas
Olive oil cooking spray
Salt
3 to 4 tablespoons corn oil
2 tablespoons chili powder
1 tablespoon ground cumin
3 cloves garlic, chopped
2 fresh bay leaves
1 large onion, chopped
1/2 cup roughly chopped fresh cilantro leaves
Freshly ground black pepper
1 quart chicken stock
10-ounces original Rotel diced tomatoes & green chilies
10-ounces diced tomatoes
4 boneless, skinless chicken breasts
Garnish: 2 ripe avocados
2 limes
1 small red onion, finely chopped
A few fresh cilantro leaves
Sour cream
Preheat the oven to 375 degrees. Slice six of the tortillas into 1-inch strips. and then arrange them on a baking sheet in a single layer and spray with cooking spray. Bake until golden brown. Sprinkle with salt. Heat the corn oil in a heavy stock pot over medium-high heat. Chop the remaining six tortillas into 1 to 1 1/2-inch squares. Put into the pot and stir for about a minute. Add chili powder, cumin, garlic, bay leaves, onions and cilantro. Sprinkle with a little salt and pepper and stir to toast the spices. Cook until the onions are translucent (12 to 15 minutes). Pour in the stock with the tomatoes and Rotel and bring to a boil. Add the chicken, reduce the heat a bit and simmer to cook through - about 20 minutes. Remove the chicken, slice or chop the breasts, and return to the soup. Remove the bay leaves before serving.
To serve, dice the avocados and cut the limes into wedges. Place some avocado at the bottom of each soup bowl and douse with squeeze of lime juice before filling the bowls with soup. Top the soup with the baked tortilla strips, red onions, cilantro leaves and sour cream.
This recipe is shared January 4-8, 2016
on NewsTALK 94.3 FM, AM 570 WKYX,
FM 95.5 and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
