Chicken Tortilla Soup II Recipe

  • 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
  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.