6 tablespoons vegetable oil
8 corn tortillas — chopped
6 garlic cloves — minced
1/2 cup chopped fresh cilantro
1 medium onion — chopped
1 can diced tomatoes — (28 oz) undrained
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 cooked chicken breast halves — shredded (about 2 cups) (Or cooked and shredded pork)
Heat oil in large saucepan over medium heat.
Add tortillas, garlic, cilantro, and onion. Saute 2 to 3 minutes.
Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes.
Remove bay leaves and stir in chicken. Reheat.
Garnish with monterey jack, avocado, sour cream, tortilla strips and a squeeze of lime