"A savory and spicy hearty soup made with chicken and corn tortillas...."
INGREDIENTS
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3 tablespoons cooking oil
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1 tablespoon dried oregano
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2 teaspoons ground cumin
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1 teaspoon ground coriander
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1 teaspoon ancho chili powder (any chili powder may be substituted)
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1/4 teaspoon ground red pepper
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1 large onion, chopped
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4 large cloves garlic
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48 ounces canned chicken stock
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28 ounces canned crushed tomatoes
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2 1/2 teaspoons salt
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6 (6-inch) corn tortillas, divided
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1 1/2 pounds roasted or rotisserie chicken, cut into chunks or shredded
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1/4 cup lightly-packed cilantro leaves, roughly chopped
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salt and pepper to taste
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Optional garnish/toppings: Serve with lime wedges, sliced/diced avocado, sour cream, greek yogurt, shredded cheese, crushed tortilla chips, additional chopped fresh cilantro.