Ingredients
3 T Veg Oil
2 corn Tortillas, 1" pieces
1 T minced garlic
2 T Chopped Cilantro
1/2 c diced Onion
1 c tomato puree or crushed tomato
1 qt chicken stock
1 T grd cumin
1/2 T chili powder
1 bay leaf
3 T tomato paste
S & P
Garnish:
shredded chicken
avocado
1 c sharp cheddar cheese
2 corn totilla strips, baked
Preparation
In a heavy bottomed soup pot, heat oil over med flame and add the torillas, garlic, onions, cilantro and cook until the tortillas are soft, approx 3 -4 minutes. Add the tomato puree, bay leaf, stock and bring to a boil. Reduce heat to a slow boil and continue cooking for 1 hour.
Add cumin, chili powder, and whisk in tomato paste. Adjust the salt and cayenne. Strain through sieve and serve immediately. Garnish as desired.
