Tortilla Soup

Runner-up

Yield: 14 cups

Ingredients

• 4  corn tortillas, cut into 1-inch pieces
• 1  large onion, chopped
• 4  to 6 garlic cloves, minced
• 2  tablespoons  dried cilantro
• 3  tablespoons  vegetable oil
• 2  cups  chopped cooked chicken
• 2  quarts chicken broth
• 1  (14.5-ounce) can stewed tomatoes, undrained and chopped
• 1  (10-ounce) can diced tomatoes and green chiles
• 1  tablespoon  ground cumin
• 1  bay leaf
• 1/2  teaspoon  pepper
• 4  to 8 corn tortillas, cut into 1/4-inch strips
• 1/2  cup  vegetable oil
• 2  cups  (8 ounces) shredded Monterey Jack or mozzarella cheese
• Avocado slices (optional)

Preparation

Sauté first 4 ingredients in 3 tablespoons hot oil in a Dutch oven 5 minutes. Add chopped chicken and next 6 ingredients. Bring mixture to a boil; reduce heat, and simmer 30 minutes. Discard bay leaf.

Fry tortilla strips in 1/2 cup hot oil in a large skillet until crisp. Drain on paper towels.

Sprinkle fried strips and cheese over each serving. Top with avocado, if desired.