Tortilla Soup

By request I am posting my recipe for Tortilla Soup.

Serves our family of seven with left overs

12 tablespoons vegetable oil

16 corn tortillas, chopped

12 cloves garlic, chopped (I always use more)

1 cup chopped cilantro

1 medium onion, chopped

1 can (28 ounces) diced tomatoes

4 tablespoons ground cumin

2 tablespoon chili powder

6 bay leaves

12 cups chicken stock

2 teaspoon salt

1 teaspoon cayenne pepper ( I always use less)

10 cooked chicken breast halves, shredded or cubed

Monterrey Jack cheese, shredded

Avocado, pitted, peeled, cubed

Sour Cream

10-12 corn tortillas, sliced and fried crisp

Heat oil in a large saucepan over medium heat.

Add tortillas, garlic, cilantro, and onion.

Sauté 2 to 3 minutes. Stir in tomatoes.

Bring to a boil and add cumin, chili powder,

bay leaves, and chicken stock. Return to a boil.

Reduce heat. Add salt and cayenne.

Simmer 30 minutes. Remove bay leaves and stir in chicken.

Reheat. Garnish with cheese,

avocado, sour cream, and tortilla chips.

Remember to modify to your liking.

ENJOY