6 tablespoons canola oil
8 corn tortillas, chopped
6 garlic cloves, minced
1/2 cup chopped cilantro
1 medium onion, chopped
1 (28 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 large cooked chicken breast halves, shredded
shredded monterey jack cheese
diced avocado
sour cream (optional)
2 corn tortillas, sliced and fried crisp (optional)


1  In dutch oven, heat the oil over medium heat.
2  Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
3  Add the tomatoes, bringing to a boil.
4  Add cumin, chili powder and bay leaves.
5  Add chicken stock and return to a boil.
6  Reduce heat.
7  Add salt and cayenne and simmer for an additional 30 minutes.
8  Remove bay leaves and stir in shredded chicken.
9  Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.

source:    http://www.food.com/recipe/the-best-chicken-tortilla-soup-85800