So I've just started really learning how to cook...trying to move past the Easy Mac!

And I came across this recipe from (yes, salad in a jar...haha)

This is by far the best tortilla soup I've had. I haven't made too many so I'm sure you all have some other good recipes but this one is definitely worth a shot. Using the rotisserie chicken cuts out a lot of time. I bought one at Kroger on sale last week for $3.99!

3 tablespoons vegetable oil
6 corn tortillas, chopped
3 cloves garlic, minced
1 medium onion, chopped
2 tablespoons ground cumin
1 tablespoon chili powder
1 can (28 ounces) diced tomatoes
3 bay leaves
6 cups chicken stock (I make it by boiling the bones of the rotisserie baked chicken listed below)
1 teaspoon salt
1/2 teaspoon cayenne pepper
Chicken from one Rotisserie Baked chicken, shredded or cubed

Monterey Jack cheese, shredded
1-2 avocados, cubed
1/2 cup chopped fresh cilantro
4 corn tortillas, sliced and fried crisp (actually, we need more than this because we like to eat them plain)


First: Heat oil in large saucepan over medium heat. Add chopped tortillas, garlic and onion. Saute 2-3 minutes. Add cumin and chili powder. Saute additional minute to bring out the flavor of the spices (and make the house smell good). Add tomatoes, bay leaves and chicken stock and pepper. Return to a boil, reduce heat and simmer for 30 minutes. Add salt if necessary depending on saltiness of stock.

Second: While soup simmers is a good time to fry tortillas for garnish. Preheat 1/2-3/4 cups of vegetable oil in a small skillet. Cut tortillas in strips. When oil is hot enough to bubble when tortillas hit the oil, put in enough strips to cover the bottom. Strips are done when they start to turn a golden brown color. Remove from oil with a slotted spoon and repeat process with remaining strips.

Third: Remove bay leaves and stir in chicken. Reheat.

Fourth: Garnish soup with shredded cheese, avocado and tortilla strips. Sour cream is optional.