CONTEST SOUP: Tortilla and Chicken Soup

TORTILLA AND CHICKEN SOUP
An original recipe by BumbleBeeBoogie

3 tablespoons vegetable oil
1 cup yellow onions, chopped
8 corn tortillas, coarsely chopped
2 garlic coves, peeled and minced
1 teaspoon fresh chilies, seeded, chopped (mild or hot, to your taste)
3/4 cup canned tomato puree
1/2 teaspoon ground cayenne pepper
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
3 bay leaves
1-1/2 tablespoons chicken bouillon
1 tablespoon fresh lime or lemon juice
1/2 cup water
4 tablespoons tomato paste
1/4 cup fresh cilantro, chopped
2 chicken breasts, cooked and shredded or diced
1 avocado, peeled, seed removed, chopped
1 corn tortilla, cut into strips, fried in vegetable oil
1/2 cup shredded Monterey Jack cheese

In large pot, heat the vegetable oil over medium heat. Add the onions and saute until soft and translucent. Add the 8 chopped corn tortillas, the garlic and chilies, and saute for 2 minutes. Add the tomato puree, cayenne pepper, cumin, cinnamon, bay leaves, chicken bouillon, lime or lemon juice. Stir the tomato paste into the water and add to the soup mixture. Simmer over low heat for 20 minutes.

Remove the Bay leaves. Add the chopped cilantro to the mixture and ladle the mixture into a large food processor bowl or blender (this may have to be done in 2 batches depending on the size of your equipment.) Taste test for the addition of salt (the bouillon is very salty and there is salt in the cheese and tomato products.)

To serve, spoon the hot soup into individual serving bowls. Garnish with the diced chicken, avocado (prepared just before serving to prevent the avocado from darkening), fried tortilla strips, grated cheese and snipped fresh cilantro. Serve immediately.

Serves 8 to10.