Chicken Tortilla Soup
6 tablespoons vegetable oil
8 corn tortillas, (6 inch) coarsely chopped
6 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 onion, chopped
1 can diced tomatoes, (29 ounce)
2 tablespoons cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
5 chicken breasts, cooked and cubed
In a large stock pot heat oil. Add tortillas, garlic, cilantro
and onion. Saute for 2 to 3 minutes.
Stir in tomatoes and bring to a boil. Add cumin, chili powder,
bay leaves and chicken stock.
Return to a boil, reduce heat to medium and add salt and cayenne.
Simmer for 30 minutes remove bay leaves and stir in chicken. Heat
through and serve.