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Unread 08-29-2011, 12:26 PM   #6
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Here's one we've used with great success:

¼ cup vegetable oil
4 6-inch corn tortillas, halved and cut into strips
8 6-inch corn tortillas, cut into bite-sized pieces
1 medium onion, chopped
6 garlic cloves, minced
½ cup cilantro, chopped
1 15-oz. can diced tomatoes in juice
6 cups chicken or turkey broth
1 Tbsp. ground cumin
2 tsp. chili powder
2 bay leaves
4 skinless chicken breast halves
¼ tsp. cayenne pepper
2 cups sharp cheddar cheese, shredded
2 avocados, pitted & diced

Heat oil in small skillet. Add tortilla strips in batches, frying until golden. Drain on paper towels. Salt well and set aside.
Pour frying oil into large, heavy pot over high heat. Add tortilla pieces (not the ones you just fried, the other ones), onion, garlic, and cilantro, and sauté about 3 minutes. Stir in tomatoes with juices, and bring to a boil. Add broth, cumin, chili powder, and bay leaves. Return to boil. Add chicken and cayenne pepper, and reduce heat. Simmer until chicken is cooked through, about 15 minutes. Remove soup from heat. Using slotted spoon, remove bay leaves. Transfer chicken to a plate, and let cool. Shred chicken and return to soup. Ladle into bowls. Top with cheese, avocado, and FRIED TORTILLA STRIPS.
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