Categories: Soup

Ingredients

• 3 T. corn oil
• 4 corn tortillas, coarsely chopped
• 6 cloves garlic, minced
• 1 T. chopped cilantro
• 1 c. fresh onion, pureed
• 2 c. pureed fresh tomatoes
• 1 T. cumin
• 2 t. chili powder
• 2 bay leaves
• 4 T. canned tomato puree
• 2 quarts chicken stock
• Salt
• Cayenne pepper
• 2 cooked chicken breasts; in strips
• 1 avocado
• 1 c. cheddar
• 3 corn tortillas, cit in strips and fried crisp.

Directions

1. Heat oil in large saucepan – saute tortillas iwth garlic and cilantro until tortillas are soft.

2. Add onion and tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce to simmer, Add salt and cayenne to taste, and cook stirring frequently for 30 mins.

3. Skim fat from surface, if needed.

4. Puree the whole thing!

5. Add chicken

6. Top with garnishes and serve.

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