Spicy Chicken Tortilla Soup

from Amber Ferguson

6 Tbsp. olive oil
8 corn tortillas, coarsely chopped
6 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1 onion, chopped
5 tomatoes, diced (I just used 3 big tomatoes)
2 Tbsp. ground cumin
1 Tbsp. chili powder
3 bay leaves
6 cups chicken broth (recipe follows, or just use store bought chicken broth, but it's not too hard to make it, and you can put the ingred. you want in it)
1 tsp. salt, or to taste
1/2 tsp. ground cayenne pepper
shredded chicken used in the broth recipe

1. In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2-3 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 min. Remove the bay leaves and stir in the shredded chicken. Heat through and serve.

Serve with a dollop of guacamole for an added treat. Makes 6 servings.


Chicken Broth

8-10 cups water
4 chicken breasts
1 onion
1-2 cloves garlic, minced
pinch of salt
pinch of pepper

Put all in stock pot and bring to a boil, about 20 minutes or until chicken is done. Pull out onion and strain through a colander to get the "yucky stuff" out of it. Reserve for the soup being used in. Can use within a few days, or freeze for a few months.