Chicken Tortilla Soup

When I make this soup I double the recipe so that there will be leftovers.  I think it is even better the next day and it freezes really well too!  I usually leave enough in the refrigerator for me to have for lunch and the rest gets bagged into a couple of quart sized freezer bags for a quick dinner or lunch.  Just thaw it out, heat it up, fry a few tortilla strips and it's ready to go!  I found the recipe a few years ago, here and changed it just slightly.

Chicken Tortilla Soup
2 Tbsp. olive oil

1 onion

3 Tbsp. garlic, minced

1 small bunch of cilantro, chopped

2 corn tortillas, sliced into 2 inch strips

2 - 14.5 oz. cans of diced tomatoes

8 cups chicken stock

14 ounces of canned or frozen corn

1 Tbsp. ground cumin

3/4 Tbsp. chili powder

4 bay leaves

4 chicken breasts, grilled and shredded (or raw, see directions for cooking below)

1/2 teaspoon cayenne pepper
juice from 1 lime 

PLUS

10-15 corn tortillas and canola oil to fry them into strips for garnish

          In a large stockpot add the olive oil and onions and cook over medium high until translucent.  Add the garlic and cook for another 2 minutes.  Next add the 2 sliced corn tortillas and cook, stirring occasionally, for another 2 minutes.  Add the cilantro and cook for 1 minute more.  Next add the canned tomatoes with their juice, chicken stock, cumin, chili powder and bay leaves and bring to a boil.  Reduce the  heat to a simmer and add the corn, shredded chicken, cayenne pepper and lime juice and simmer for about 10 minutes.  (You can use raw chicken, add it to the pot at this point and let it simmer for 20-25 minutes until tender, remove from pot and shred when cool to add back in.) 

Apparently this was the last step I took pictures of...oops!  I'll try to remember to take a picture of the last step the next time... until then I have confidence that you can add the corn, chicken and lime juice without seeing photographic evidence of how!  :)