Chicken Tortilla Soup

Yield: 6 servings

6 tablespoons vegetable oil
8 (6 inch) soft corn tortillas, coarsely chopped
6 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 onion, chopped
1 (29 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken broth
1-2 cans black beans, drained and rinsed
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
5 boneless chicken breast halves, pre-cooked
Green onions for garnish (optional)
Black olives sliced for garnish (optional)
Sour cream for garnish (optional)

1. In a large stock pot, heat oil over medium heat.
2. Add tortillas, garlic, cilantro, and onion. Sauté for 2 to 3 minutes. Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves, and chicken stock. Return to a boil; reduce heat to medium and add black beans, salt, and cayenne.
3. Simmer for 30 minutes; remove bay leaves and stir in chicken. Heat through and serve. Garnish with cilantro, green onions, black olives, sour cream, and toasted corn tortillas.