This soup is as easy and quick as it comes to make! Just throw all the ingredients in a pot, let simmer for about 30 minutes, then enjoy a bowl of spicy, hot goodness that will warm up any cold evening! Although some chicken tortilla soup recipes can produce a thin broth that lacks flavor, this one is thick and creamy with a hint of spice.

Top bowls with crushed crunchy tortilla chips or tortilla strips. Depending on what you enjoy, also add avocado, shredded cheese, cilantro, and jalapeño slices.

Ingredients:

• 6 tsp. vegetable oil
• 6 corn tortillas (chopped)
• 6 garlic cloves (minced)
• 1/2 cup cilantro (chopped)
• 1 medium onion (diced)
• 1 can (28 oz.) diced tomatoes 
• 2 Tbsp. ground cumin
• 1 Tbsp. chili powder
• 3 bay leaves
• 6 cups chicken stock
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• 4-6 cooked chicken breasts (shredded or diced)

Optional Ingredients to Garnish Bowls:

• Shredded Monterrey cheese
• Avocado (cubed)
• Sour cream
• 2 corn tortillas (sliced and fried)

Steps:

1. Gather and cut up all ingredients.
2. Heat vegetable oil in large saucepan over medium heat.
3. Once hot, add tortillas, garlic, cilantro, and onion. Sauté for 5 minutes. 
4. Stir in tomatoes and bring to a boil.
5. Reduce heat slightly and add cumin, chili powder, bay leaves, and chicken stock. Return to a boil.
6. Reduce heat again and add salt and cayenne. 
7. Keep on low heat and let simmer for 30 minutes.
8. Remove bay leaves and stir in chicken. 
9. Reheat and garnish with shredded cheese, avocado, sour cream, fried tortilla strips, and anything else you'd like.

Enjoy and stay warm!