Sandi's Tortilla Soup - Tortilla Soup

• 1 tbsp (15 ml) to 2 Tbsp (30 ml). olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 bunch chopped fresh cilantro, divided
• 1 can (14 /12 oz) diced tomatoes with green chilies in tomato juice (I use Safeway brand)
• 1 quart (950 ml) organic chicken stock (Pacific brand from Costco)
• 2 boneless skinless, chicken breasts, poached, cooled and shredded
• salt and pepper, to taste
• 4 corn tortillas, halved and sliced crosswise into thin strips
• 1/2 cup (125 ml) grated Jack cheese
• additional fresh cilantro, if desired
• chopped avocado, if desired
• red chili flakes

1. Saute onion and garlic in oil until tender and golden.
2. Add tomatoes including their juice and 1/2 cup (125 ml) chopped cilantro.
3. Simmer for 5 minutes.
4. Add chicken stock.
5. Using a stick blender, blend until smooth.
6. Add chicken pieces and heat through.
7. Meanwhile bake tortilla strips on a baking sheet at 400 degrees (200 C.) for 7-8 minutes until crisp and beginning to brown.
8. Serve garnished with tortilla strips, remaining chopped cilantro, grated jack cheese and red chili flakes as desired.

olive oil, yellow onion, garlic, fresh cilantro, tomatoes, chicken, boneless skinless, salt, corn tortillas, cheese, cilantro, avocado, red chili flakes

Taken from online-cookbook.com/goto/cook/rpage/001BED (may not work)