Fry tortilla strips in olive oil until crisp, drain on paper towels.
Reserve one cup of fried tortillas, set aside for garnish. Combine
remaining 2 cups of fried tortilla strips plus next 10 ingredients in
large stock pan. Cook for one hour. Remove bay leaf. Pour soup (3
cups at a time) into blender and puree. Add chicken.
Serve soup topped with cheeses, avocado, sour cream and cilantro.
Originally Submitted
10/25/2010
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