In a large stock put heat oil. Add tortillas, garlic and onion.
Saute for 2-3 minutes. Stir in tomatoes and bring to a boil.
Add cumin, chili powder and bay leaves and chicken stock.
Return to boil. Reduce heat to medium and add salt and
cayenne. Simmer for 30 minutes. Remove bay leaves and
stir in chicken. Heat through and serve with avocado, tortilla
strips, cheese, olives, cilantro, lime, etc.
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