Chicken Tortilla Soup

I got this recipe from one of my room-mates and good friends from college, Candice Sorensen.  It is so yummy, and always a favorite at our house. I use flour tortillas because that is what we prefer, it just depends on your preference. Avocado slices are also a nice garnish on top.

1 tablespoon oil


6 cloves garlic minced

1 tablespoon cilantro chopped

8 corn tortillas

3 chicken breasts (cooked)

1 can 15 oz. puréed tomatoes

6 cups chicken broth

2 cups water

1 6 oz. can of tomato paste

2 tsp. chili powder

2 bay leaves

shredded cheese for on top

1 onion finally chopped
Warm oil in large pot over med-low heat. Add garlic & cilantro, sauté for 3 min. Chop 4 tortillas into squares, sauté for 5 min. Slice chicken into bite size pieces. Add chicken, tomato, onion, chicken broth, water, paste, chili powder, bring to boil over high heat. Reduce to low simmer for 30 minutes. Preheat oven to 400. Cut remaining 4 tortillas into strips and bake for 7 minutes. Dress as desired.