Tortilla Soup
  • 1 T oil
  • 1 small white onion, chopped
  • 2 T dried cilantro
  • 1/4 c tortilla chips, broken
  • 2 c shredded chicken
  • 14 oz can petite diced tomato
  • 1 can rotel
  • 1 large chicken stock (box)
  • Heat oil, cook onions for a few minutes to begin to soften. Add the cilantro and tortilla chips, mashing the chips into small pieces and making the onions translucent. (For the chicken, pre-bake 4-5 breasts or an entire fryer, flavoring with more cilantro if you like.) Add rest of ingredients and low simmer 30-45 minutes until it smells yummy. Serve with more tortilla chips and your favorite cheese.
Source: Sherry