Tortilla Soup

Ingredients:

6 TBS canola oil
8 corn tortillas, chopped
6 cloves garlic, minced
½ cup fresh cilantro, chopped
1 medium onion, chopped
1 can (28 ounce) petite diced tomatoes
2 TBS ground cumin
1 TBS chili powder
3 bay leaves
6 cups chicken stock – have extra for leftovers if too thick
1 Tsp salt
½ Tsp cayenne pepper
4 cooked chicken breasts, shredded 

Garnish:

Monterey jack cheese, grated
Avocado, cubed
Sour Cream or Non-Fat Plain Yogurt
10 corn tortillas, sliced very thin and fried

Method: 

Heat the oil in 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 30-45 minutes.

Remove bay leaves.  Let cool slightly and ladle in blender to Puree or use immersion blender.  Do not fill blender too full when blending hot ingredients!

Return Pureed Soup to saucepan and stir in Chicken.Reheat.Garnish as desired.