Chicken "tortilla" Soup

Chicken Tortilla Soup 

3 T- EVOO 

6- garlic cloves minced 

2 T- fresh cilantro

1 cup fresh onion puree (1-2 peeled yellow onions pureed in blender) 

20 ounces canned tomato puree (2- 12 oz cans of diced tomatoes pureed in blender) 

1/4 cups of water 

1 T- cumin powder 

2 t- chili powder

2- bay leaves 

2 quarts of chicken broth (8 cups) 

1 t- of salt (do not add if using store-bought chicken broth)

1 1/2 T- raw sugar (optional)

1/2 t- cayenne pepper 

2 cooked shredded chicken breasts OR left over chicken from whole chicken

Heat olive oil in a dutch oven over medium high heat. 

Toss in the minced garlic and cilantro for 1 minute.  

Add the onion puree and tomato puree. 

Cook for 5 more minutes.  Add cumin, chili powder, salt and bay leaves to the pot. 

Stir that in and bring to a simmer.  Add cooked chicken, chicken broth, raw sugar (optional), and cayenne.  Let it come to a simmer and cook for an additional 20 minutes.  

Remove the bay leaves and serve. 

I put mine in a crockpot so it would be warm when my husband came home from school! 

YUM!  We added some hot sauce in and of course my husband had to add some cooked corn tortillas in!

Happy Tuesday Everyone!