Chicken Tortilla Soup

We're doing it! This is the first official post of K&L's recipe-sharing blog. We're always exchanging our favorite recipes across the miles so what better than to create an official archive. Maybe one day when we're old and gray we can even make this into a book...? Awwww, Cinnamon and Gravy! 

This first recipe is one that my Mom sent me the other day. Now that they are back in Kazakhstan she was wistful about good ole fashioned Tejas cooking so she made tortilla soup, an old fav and a great comfort food for those chilly winter days. Thought it was an appropriate start to our little collection. Bon Appetit y'all!

Taste of Home Chicken Tortilla Soup

(sent from Mom, she can even make it in Kazakhstan!)

Ingredients:

1 pound cooked, shredded chicken

1 (15 oz) can whole peeled tomatoes, mashed

1 (10 oz.) can enchilada sauce (optional)

1 medium onion, chopped

1 (4 oz) can chopped green chile peppers (or fresh)

2 cloves garlic, minced

2 cups water

1 (14.5) oz can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 oz) package frozen corn (or canned, drained)

1 tablespoon chopped cilantro (optional)

2-3 dashes of Tabasco

2-3 dashes of chili flakes

Soup Directions:

Place all the ingredients above in a large pot and put on the stove and cook on a medium heat for about 2-3 hours (stirring often).

Topping:

7 corn tortillas

Vegetable oil

Grated cheddar cheese

Preheat oven to 400 deg F, lightly brush both sides of tortillas with oil.

Cut tortillas into strips, then spread on a baking sheet. Bake in oven until crisp, 10-15 minutes.  Salt while hot. To serve sprinkle tortillas over soup.

Garnish with grated cheese.