Chicken Tortilla Soup
serves 6

small amount of olive oil
8 (6 inch) corn tortillas, coarsly 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

Heat the oil in a large stock pot. Add the tortillas, garlic, cilantro and onion. Sauté for a couple of minutes.

Stir in the tomatoes. Bring to a boil. Add the spices and the chicken stock. Return to a boil, reduce heat to a simmer. Cook for a few minutes - not too long or the tortillas will get mushy. Remove the bay leaves and stir in the chicken. Heat through and serve.