Ingredients
- 3 tablespoons canola oil
8 white corn tortillas, chopped
6 garlic cloves, minced
1/2 cup chopped fresh cilantro
1 medium onion, chopped
28 ounce can fire-roasted diced tomatoes
2 tablespoons ground cumin
1 tablespoon hot chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups cooked shredded chicken breasts
1 tablespoon fresh lime juice
Description
From Culinary In The Country
Spark Recipes
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