Chicken Tortilla Soup II

Ingredients

• 6 tablespoons vegetable oil
• 8 (6 inch) corn tortillas, coarsely chopped
• 6 cloves garlic, minced
• 1/2 cup chopped fresh cilantro
• 1 onion, chopped
• 1 (29 ounce) can diced tomatoes
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 3 bay leaves
• 6 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon ground cayenne pepper
• 5 boneless chicken breast halves, cooked

Directions

In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.

Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.