Tortilla Soup

Tortilla Soup (Adapted from Stop and Smell the Rosemary via RebeccaT - BBCL)

3 tablespoons canola oil
8 white corn tortillas, chopped
6 garlic cloves, minced
1/2 cup chopped fresh cilantro
1 medium onion, chopped
28 ounce can fire-roasted diced tomatoes
2 tablespoons ground cumin
1 tablespoon hot chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups cooked shredded chicken breasts
1 tablespoon fresh lime juice

In a large saucepan, heat oil over medium high. Add tortillas, garlic, cilantro and onions. Cook until the onions begin to soften, about 3 to 4 minutes. Stir in tomatoes. Bring mixture to a boil and stir in cumin, chili powder, bay leaves and chicken stock. Bring back up to a boil then reduce heat to a simmer. Stir in salt and cayenne - let simmer for about 30 minutes. When ready to serve, remove bay leaves and add in shredded chicken and lime juice. Let sit for a couple minutes for the chicken to warm through.

Makes 4-6 servings.

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