Tortilla Soup

Submitted by: Katie Lowder

3 TBL Oil
2 Quarts chicken stock. Salt to taste.
Cayenne pepper to taste
4 Corn tortillas- coarsely chopped
2 cooked chicken breast cut into strips
6 cloves of garlic finely chopped
1 avocado cubed
1 TBL chopped fresh cilantro
1 Cup shredded cheddar cheese
1 Cup Fresh onion
3 corn tortillas thin strips and fried
2 Cups fresh tomato puree
1 TBL cumin
2 TBL chile powder
2 bay leaves
4 TBL canned tomato puree
1 can black beans- drained
1 can corn- drained


Heat oil- sauté coarsely chopped tortillas, garlic and cilantro. Add onion and tomato puree and bring to boil. Add Cumin, chile powder, bay leaves, canned tomato puree, and chicken stock. Bring to boil again. Reduce heat and simmer. Add salt, cayenne pepper. Cook 30 minutes. Pour into bowls. Top with cheese, avocado, and fried tortilla shells.