Tortilla Soup

• 2 teaspoons Vegetable Oil Plus Extra For Frying Your Tortillas
• 1 whole Small Onion, Minced
• 2 cloves Garlic, Pressed
• 1 can (14 1/2 Oz. Size) Diced Tomatoes
• 4 cups Stock, Chicken Or Turkey
• 1-1/2 cup Tomato Juice
• 1-1/2 teaspoon Chili Powder
• 1 teaspoon Cumin
• Salt And Pepper, to taste
• 6 Corn Tortillas, Cut In 1/2 Inch Strips
• 2 cups Shredded Cooked Turkey Or Chicken
• 1 cup Shredded Cheese, Cheddar Or Monterey Jack
• 1 Avocado, Peeled, Pitted, And Diced
• 1/2 cups Sour Cream
• Lime Wedges

1. In a saucepan over medium-low heat, heat the vegetable oil. Once hot, add the onion and garlic and saute until translucent; make sure to not burn the garlic. Add the tomatoes, stock and tomato juice. Add 1 teaspoon of the chili powder, the ground cumin, and salt and pepper to taste. Simmer for about 15 minutes to meld the flavors.
2. Meanwhile, heat an inch of oil in a skillet over high heat. Fry the tortilla strips in small batches, cooking until they become crisp and golden. Remove tortillas from the oil, drain on paper towels and sprinkle with about 1 teaspoon of salt and the remaining 1/2 teaspoon of chili powder immediately.
3. Add the chicken or turkey to the soup to warm it through.
4. To serve the soup, place the crisped tortilla strips in the bottom of a bowl. Then top with the cheese and avocado. Pour the hot soup over the whole thing, top with a generous dollop of sour cream and a nice squeeze of lime, and serve.
5. This is truly love in a bowl. A definite do again! Just ask my kids.
6. Note: I sometimes add lime zest along with salt and pepper to the sour cream to elevate the taste even more.

vegetable oil, onion, garlic, tomatoes, stock, tomato juice, chili powder, cumin, salt, corn tortillas, chicken, shredded cheese, avocado, sour cream, wedges

Taken from tastykitchen.com/recipes/soups/tortilla-soup-8/ (may not work)