My husband and I both prefer to have our tortilla soup with a more "brothy" base than tomato, and for sure we don't like a thick soup. This batch that I made today came out a little more thick that usual. I think it's because of the brand of tomatoes I used.
4-6 T of cooking oil
6 corn tortillas, halved and cut crosswise
1 onion, chopped
4 garlic cloves, chopped
1 Tablespoon of paprika
2 teaspoons of ground cumin
1 teaspoon of ground coriander
1 teaspoon of chili powder
1/4 teaspoon of cayenne pepper
1 1/2 quarts of low sodium chicken stock or homemade chicken broth
3 cups of canned crushed tomatoes (I used slightly more this time)
2 bay leaves
2 1/2 teaspoons salt
fresh cilantro (optional)
1 3/4 pound of boneless skinless chicken cooked and cut into 3/4 inch pieces or shredded
1 avocado, diced
1 cup of cheddar cheese, grated
sour cream, optional
***I added corn and carrots because I wanted some veggies!
Cut the tortillas in half and then cut strips at an angle.
You can add frozen corn or fresh. We cut ours into little disks because that's how our favorite places in Texas serve their soup.
Prior to serving add cilantro to the stock pot. I wasn't able to find any fresh cilantro this time. :(
Then slurp your soup and show the cook you appreciate it's homemade goodness and use your fingers to eat the corn disks and smile because using your fingers to eat is FUN!!!!!