Tortilla Soup
  

Ingredients

3 tbsp. corn oil 4 corn tortillas, coarsely chopped 4 cloves garlic, finely chopped 1 tbsp. chopped fresh epazote 1 c. onion, chopped fine 2 c. tomato purée (fresh is best) 1 tbsp. cumin powder 2 tsp. chili powder 1 bay leaf 2 qts. chicken stock salt to taste cayenne pepper to taste

Garnishes: Grilled chicken breast strips Fried corn tortilla strips Avocado strips Shredded cheddar cheese

Directions

1. Heat oil in a large saucepan over medium heat. Sauté tortillas with garlic and epazote until soft.
2. Add onion and tomato purée and bring to a boil.
3. Add cumin, chili powder, bay leaf and chicken stock. Bring to a boil again, then reduce heat to simmer.
4. Add salt and cayenne pepper to taste and cook, stirring frequently, for 30 minutes.
5. Remove bay leaf. Pour into soup bowls. Garnish each bowl as desired. Serve immediately.