Chicken Tortilla Soup

Ingredients

• 6 tablespoons vegetable oil
• 8 corns tortillas , 6 inch
• 1 onion , chopped
• 0.5 cups chopped fresh cilantro
• 6 cloves garlic , minced
• 1 can diced tomatoes , 29 ounce
• 6 cups chicken broth
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 3 bays leaves
• 1 teaspoon salt
• 0.5 teaspoons ground cayenne pepper
• 5 bonelesss chicken breast halves , cooked

Instructions

1. 1

   Gather all ingredients.

2. 2

   Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.

3. 3

   Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.

4. 4

   Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.

5. 5

   Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.