Chicken Tortilla Soup



tortilla soup

6 tbsp vegetable oil
8 corn tortillas, chopped and shredded 
6 cloves minced garlic
1/2 cup fresh cilantro
1 medium onion, chopped
1 28 ounce can tomatoes (crushed)
2 tbsp cumin
1 t chili powder
3 bay leaves
6 cups chicken broth
1 tsp salt
1/2 tsp cayenne pepper
4 chicken breasts


Boil chicken for 15 minutes. Cool, cut into small pieces. Heat oil in a large skillet over medium heat. Add chopped corn tortillas, garlic, cilantro and onion. Sauté for 2-3 minutes or until onion is transparent. Stir in the tomatoes. Bring to a boil. Add the cumin, chili powder, bay leaves and chicken broth. Return to a boil and reduce the heat. Add salt and cayenne pepper. Simmer for 30 minutes. Remove bay leaves. Stir in the cooked chicken. Simmer until chicken is heated. Serve with garnishes. 
Garnishes: shredded cheese, avocado, sour cream
Vegetarian modification: Leave out chicken and replace chicken broth with vegetable broth. 

Serves 6–8.