If using oven, preheat to 200 degrees and thinlu slice tortilla, and bake with other 2, left whole. Crumble whole tortillas after they bake 15-20 minutes (otherwise, grill till crisp).
Heat 2 Tbsp chicken broth in saucepan and cook onion and garlic about 2 minutes, till soft.
Add remaining broth, tomato sauce, crushed tortillas, cilantro, cumin, bay, chili powder and salt. Bring to a boil, then simmer 20 minutes.
Discard bay leaf and puree soup.
Stir in corn and black beans. Top each bowl with chicken and additional toppings, including sliced tortilla strips.
Originally Submitted
5/6/2009
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