Tortilla Soup - cooking recipe

Ingredients

1 Tbsp. vegetable oil
12 corn tortillas, cut in strips
2 Tbsp. chili powder
1/2 tsp. cayenne pepper
1 Tbsp. paprika
1 1/2 Tbsp. cumin
1 Tbsp. garlic, chopped
2 bay leaves
1 medium onion, chopped
1 bell pepper, diced
1/2 bunch cilantro leaves, chopped
5 medium tomatoes, diced
2 qt. chicken stock
1 lemon, juiced
salt and pepper to taste
1/2 c. grated Cheddar cheese
1 avocado, peeled and diced
1 c. shredded, cooked chicken breast

Preparation

Heat vegetable oil in a large pot set over medium-high heat. Add the tortillas, chili powder, cayenne pepper, paprika, cumin, garlic and bay leaves and saute for 10 minutes.
Add onion, red bell pepper and cilantro; cook 5 minutes.
Add tomatoes and cook 5 minutes.
Add chicken stock and cook 45 minutes.
Add the lemon juice and season with salt and pepper.
Blend soup in blender set on medium.
Pour soup into 8 bowls.
Garnish with Cheddar cheese, chicken and avocados.
Serves 8.
Contains per serving: 393 calories; 10 grams fat and 94 mg. sodium.