Tortilla Soup Usc

• 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

1. 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.
2. Add cumin, chili powder, and whisk in tomato paste. Adjust the salt and cayenne. Strain through sieve and serve immediately. Garnish as desired.

t, corn tortillas, t, t, onion, tomato puree, chicken, t, t, bay leaf, tomato paste, p, chicken, avocado, cheddar cheese, totilla strips

Taken from www.epicurious.com/recipes/member/views/tortilla-soup-usc-52494371 (may not work)