Tortilla Soup

Ingredients:

6 tablespoons canola oil
8 corn tortillas, chopped
6 garlic cloves, minced
1/2 cup chopped cilantro
1 medium onion, chopped
1 (28 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 large cooked chicken breast halves, shredded

*I also like to add a can of black beans (for gas) and a bit of frozen corn (for color).

Garnish:

shredded monterey jack cheese
diced avocado

lime wedges
sour cream
2 corn tortillas, sliced and fried crisp (optional)

Directions:

1 In large pot, heat the oil over medium heat.
2 Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
3 Add the tomatoes, bringing to a boil.
4 Add cumin, chili powder and bay leaves.
5 Add chicken stock and return to a boil.
6 Reduce heat.
7 Add salt and cayenne and simmer for an additional 30 minutes.
8 Remove bay leaves and stir in shredded chicken.
9 Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.