Chefboyrd2’s Tortilla Soup

 2 tbls corn oil

3 corn tortillas ( 6 inch) cut into 1’’ pieces

1 small onion finely chopped

1 tbs minced garlic from the jar

1 tbls jalapeno chili from a 4oz can (or 1 fresh one, seeded and minced!)

1- 4 oz cans of diced green chilies

8 plum tomatoes, seeded and diced

1- 4 oz c tomato paste

2 tsp ground cumin seed

¼ tsp cayenne pepper

5 cups chicken stock

1 can Red Chili Sauce

1 cooked chicken from the grocery store minus the skin and   shredded

1 ripe avocado pitted, peeled and diced

Lots of Monterey Jack cheese, grated

Lots of cilantro (can never have enough)

Tortilla strips

Large dutch oven pot.  Corn oil heated then throw in the corn tortillas and cook until golden brown.  Next, throw in the minced onions and cook until you think it’s time to add the garlic and the jalapeno.  Next you add the green chilies, the tomatoes and the paste and cook for about 5-6 minutes, stirring.  Next, the cumin and the cayenne pepper and stir some more.  Now, the chicken stock, slowly, and then the red chili sauce and simmer for about 20 minutes.  Add the shredded chicken and avocado and cilantro. Now, let it sit on your stove until you are ready to serve it.  When it’s time to serve, put in bowls and then put the shredded Monterey cheese and then the tortilla chips…mm…mmm…good!  Even better the next day!

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