This tortilla soup was a big hit, it doesn’t have a little kick from the ancho powder, you can cut back on that a little. Great for a party with some Mexican Beer or Margaritas!!! Enjoy!!
6 – 6 inch corn tortillas, cut into 1 inch pieces
1 large onion, chopped
4 garlic cloves, chopped
2 bay leaves
2 tbsp. ancho powder
1 tbsp. cumin
6 cups chicken stock
1 can diced tomatoes with green chilies
1 can diced green chilies
1 ½ cup corn, fresh cut off the cob, frozen or can
½ cup cilantro, chopped
1 rotisserie chicken, skin and bones discarded, meat shredded or chopped
In a large stock pot add 3 tbsp. oil over medium heat, add tortilla pieces and cook, stirring, until browned, 2-3 minutes. Add 1 tbsp. oil more then add onion, garlic, ancho powder, cumin and cilantro. Cook, stirring until spices are fragrant and onion is softened about 7-8 minutes. Add stock, tomatoes, green chilies, corn and bay leaves, bring to a boil, add chicken and lower to a simmer until ready to serve. Season with salt and pepper.