Chicken Tortilla Soup II

Easy to make ahead and makes great leftovers too!

Ingredients

• 6 tablespoons vegetable oil


• 8 (6 inch) corn tortillas, coarsely chopped


• 6 cloves garlic, minced


• 1/2 cup chopped fresh cilantro


• 1 onion, chopped


• 1 (29 ounce) can diced tomatoes


• 2 tablespoons ground cumin


• 1 tablespoon chili powder


• 3 bay leaves


• 6 cups chicken broth


• 1 teaspoon salt


• 1/2 teaspoon ground cayenne pepper


• 5 boneless chicken breast halves, cooked

Directions

1. In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.


2. 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.

Chicken Tortilla Soup II