Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup
Be ready for a big batch of soup - this feeds a crowd! And if you don't have a whole host to feed, just freeze or can the leftovers.

The Ingredients:
2 T. Lard, Coconut Oil, Olive Oil, or Butter
3 c. Finely Chopped Onions
10 cloves Garlic, minced
1 t. ground Cumin
1 t. dried Oregano
48 oz. Strained or Diced Tomatoes
10 c. Chicken Stock
Shredded meat from 1 whole Chicken (about 6 cups)
Salt

Toppings (No real amounts here, just use as much as you'd like!):
Tortilla Chips
Sour Cream
Shredded Cheddar Cheese
Chopped Chives
Diced Avocado


Heat the lard in a large stockpot over medium heat. Add the onions and cook, stirring often, until soft and translucent, about five minutes. Add the garlic, cumin, and oregano, cooking for one minute until fragrant, stirring.

Add the tomatoes and stock, bring to a boil, and then reduce heat, letting it simmer for 30 minutes. Add the chicken in at the last couple of minutes, and then off the heat. Add salt and pepper to taste.

To serve, place tortilla chips in the bowl, and ladle soup in over it. Add the toppings, and spoon up some goodness. I like to bring the whole pot of soup to the table - this makes it easier to serve, and it just makes for such an abundant, feast-like table to have all the toppings and soup laid out for everyone.


http://sweetplantains.blogspot.com/2013/10/chicken-tortilla-soup.html