Nana June's Chicken Tortilla Soup

For those days you really don't think soup is just for winter!

I have to confess that my grandma is not Nana June, nor do I know Nana June. I do know that she made some great soup. One that I really like to eat, anytime of year. Even in the summer, which is not normally the time of year that I want soup. Since getting this recipe from a friend, chicken tortilla soup is made when family comes and visits, for friends, and even to freeze for later. It might not look all that appealing, but truly it has a great flavor combination.

Nana June' Chicken Tortilla Soup

6 Tablespoons vegetable oil or olive oil
10-12 corn tortillas, cut into strips
6 cloves of garlic, minced
½ cup of cilantro
1 medium onion, chopped
2 (14 ounce) cans Mexican style tomatoes (if you use Rotel tomatoes I suggest 3 cans)
6 cups chicken stock
4 cups chicken broth (to cut sodium, can substitute with water)
2 Tablespoons ground cumin
1 Tablespoon chili powder
3 bay leaves
1 teaspoon salt
½ teaspoon ground pepper
4-6 chicken breasts, cooked & shredded or a rotisserie chicken, shredded

- Heat oil in a large pot. Add tortilla strips, garlic, cilantro, and onion; let ingredients sweat. Stir in tomatoes and bring to a boil. Add the stock and broth, cumin, chili powder & bay leaves.
- Return to a boil. Add salt and pepper. Reduce heat and simmer. Add chicken. Allow to simmer for at an hour up to 6 hours to combine favors.
- Top with cheese, avocados, and tortilla chips as desired.