Tortilla Soup

For many years this soup has been our family favorites. This soup is all done in one pot and can be put on the table in a mere 45 minutes.


Tortilla Soup
Serves 6 Adapted from "The Best Recipe"
I like to serve this soup with lots of toppings, but you can pick which ones you like best. This soup also freezes very well.

5 cloves garlic, crushed with skins on
6 springs fresh oregano
6 sprigs of cilantro, plus 1/2 cup roughly chopped
8 cups chicken stock
2 pounds bone-in chicken breasts or 1 small 3-4 pound chicken

Toppings:
3 cups tortilla chips
1 avocado, cubed
2 tomatoes, cut into bite-size chunks
1 lime, cut into quarters
1/2 cup sour cream
1/2 cup shredded cheddar cheese

Place the garlic cloves in a large dutch oven over medium-high heat. Cook, stirring frequently until garlic begins to darken, about 2-2 1/2 minutes. Remove the pan and let it cool for about 30 seconds and then add the chicken stock, oregano, cilantro, and chicken. Place pot back on heat and bring to a boil and then reduce to a simmer. Simmer for about 30 minutes. When chicken is cooked through, remove the chicken from the broth mixture and set aside. With slotted spoon, strain out the rest of the garlic and herbs. Shred the chicken with a fork and then add back to the soup. Add salt and pepper if needed.

To serve, crumble a handful of tortilla chips into individual bowls and then ladle the broth over. Serve with cilantro, avocado, tomatoes, lime, cheese, and sour cream.