The Best Tortilla Soup Recipe

1. In a large stock pot, bring to a boil:
6C chicken stock (can use chicken or vegetable bouillon)
2-3 boneless, skinless chicken breasts
2 Tbs fresh or dried cilantro
1 Tbs ground cumin
2 tsp chili powder
1/8 tsp cayenne pepper or dash of red pepper sauce
1-2 stalks of celery, chopped
1-2 carrots, chopped
Reduce to simmer until chicken is cooked through.

2. In large saucepan, combine
2 Tbs vegetable oil
1-2 minced garlic cloves
1/2 large white or yellow onion, chopped
simmer until onion is clear, then add 6-8 corn tortillas, thinly sliced. Stir just until softened & remove from heat

3. In a blender or food processor, put
1 13-oz. can crushed or chopped tomatoes (I use a Mexican blend)
the cooled onion, garlic & tortilla mixture
Whiz until it is a thick liquid, then add to soup pot. Remove chicken breasts, chop or shred, and return to soup. Optional: add 1 can of kernel corn.

Garnishes: In the same sauce pan, add another Tbs of oil, thinly slice 2-3 tortillas and stir-fry over medium high heat to make crispy. Remove promptly & drain on paper. (An alternative is 2-3 crumbled corn chips, but this really is better.)

Pour hot soup into bowls. On top, sprinkle crispy corn tortillas, generous pinch of shredded Monterey Jack cheese, and a big squeeze from fresh lime.

This was cobbled from several different recipes, and I think it's the best. Try it to see if you agree; next time, you will double the recipe. It freezes well, too. All of the seasonings are "to taste." I add a lot more cilantro and hot sauce. And, yes, I can pronounce all the ingredients!