Tortilla Soup With Shredded Chicken

Preparation
You can make this all in one large soup pot, or fry the tortilla strips in one and make the soup in another. I like to clean as few pots as possible.

Cut up 2 of the tortillas into strips and fry them in 3 tablespoons of Canola oil.

You want them to be a golden brown but be careful not to burn them. Remove from pot and transfer to some paper towels to drain.

Season with a little salt. Heat the remaining oil over medium high heat and sauté the onions for a couple of minutes. Then add garlic and sauté for another minute or two.

Tear the remaining 3 corn tortillas into bite size pieces and add to the pot.

Add the cilantro, stir, and cook for a minute more. Add the canned tomatoes with their juice and bring soup to a boil.

Add the chicken stock, cumin, chili powder, and bay leaves and bring back to a boil.

Reduce heat to a simmer, add the corn, whole chicken breasts, and cayenne. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout.

Remove the chicken breasts and put aside to cool. Turn off the soup at this point.

Once the chicken breasts are cool, shred them with your hands and return to the pot. Add your lime juice and taste for spiciness.

If you like it hotter, add more of the spices. Reheat, and serve with the fried tortilla strips..

My neighbor served this soup with the fried tortillas, freshly diced avocado, grated cheddar cheese and sour cream. The sour cream really helped mellow out some of the spices and gave the soup a wonderful creamy appearance. This soup is a meal. It's great for a party or a dinner, and the leftovers are perfect for the baby sitter if you decide to go out later in the week.