Cilantro Chicken Tortilla Soup

1. 1

   Puree the tomatoes and onion in a food processor or with a stick blender until the mixture is smooth as possible.

2. 2

   Heat 3 tablespoons oil in a large, heavy saucepan or stock pot over medium heat.

3. 3

   Add the chopped tortillas and garlic, and saute about 2 minutes.

4. 4

   Add the tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay leaves and bring to a boil.

5. 5

   Reduce heat and simmer 30 minutes.

6. 6

   While the soup is simmering, add the chicken to a small amount of oil in a pan over medium heat.

7. 7

   Sprinkle with chili powder.

8. 8

   Salt if you used low sodium chicken stock.

9. 9

   Saute until cooked through.

10. 10

    Just before serving, add the corn, black beans and cooked chicken and heat through.

11. 11

    Remove the bay leaves.

12. 12

    To serve: Place a preferred amount of crunched chips in the bottom of the soup bowls.

13. 13

    Ladle in the soup, and garnish with any or all of the rest of the garnish ingredients.

14. 14

    Goes well with any type of cornbread.

* Per serving · 4 servings · Values may vary.