Chicken Tortilla Soup

Ingredients

• 6 tablespoons vegetable oil
• 8 (6 inch) corn tortillas, coarsely chopped
• 1 onion, chopped
• 0.5 cup chopped fresh cilantro
• 6 cloves garlic, minced
• 1 (29 ounce) can diced tomatoes
• 6 cups chicken broth
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 3 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon ground cayenne pepper
• 5 boneless chicken breast halves, cooked

Steps

1. Set a large stockpot over medium-high heat and warm the oil. Sauté the tortillas, onion, cilantro and garlic in the hot oil for 2 to 3 minutes.
2. Mix in the diced tomatoes and let them come to a boil. Add the chicken broth, cumin, chili powder and bay leaves, and bring the soup back to a boil. Turn the heat down to medium, stir in the salt and cayenne and simmer for 30 minutes.
3. Take out the bay leaves, mix in the chicken and cook on until the chicken is hot throughout.