Tortilla Soup

This is mine and Ken's FAVORITE tortilla soup 

recipe so I thought I'd share.

(recipe from Carnegie Ward Cookbook 2007)
9 T. oil
4 (6 inch) corn tortillas, halved and cut crosswise into strips
8 (6 inch) corn tortillas, cut to bite-size pieces
1 medium onion, chopped
1/2 c. chopped fresh cilantro
6 cloves garlic, minced
2 (14 oz.) cans diced tomatoes in juice
Any cut squash (as desired)
8 c. canned low salt chicken broth
1 1/2 T. ground cumin
1 T. chili powder
3 bay leaves
4 skinless/boneless chicken breast halves
1/2 t. cayenne pepper
2 1/2 c. grated Monterey Jack cheese
3 avocados, halved, pitted, peeled, and diced
Sour cream

Heat 3 tablespoons oil in large skillet over medium heat. Add tortilla strips; fry until golden, stirring 5 minutes. Transfer to paper towels to drain. Salt them.
Heat 6 tablespoons oil in large saucepan over high heat. Add tortilla pieces, onion, cilantro, and garlic; saute about 3 minutes. Stir in tomatoes with juice. Add squash. Bring mixture to a boil. Add broth, cumin, chili powder, and bay leaves. Return to boil. Reduce heat. Add chicken and cayenne. Simmer until chicken is cooked through (about 15 minutes).

Using slotted spoon, remove bay leaves and transfer chicken to plate to cool. Shred chicken and return to soup. Can be made 8 hours ahead; cool slightly. Chill, uncovered, until cold, then cover and keep chilled.

To serve: Put cheese in bottom of bowl. Bring soup to simmer. Ladle into bowls; top with cheese, avocados, drop of sour cream, tortilla chips, and cilantro.

Serves 10

Confession: I've never actually made this recipe like it says...I know...shocker! I fry the tortilla strips and save them to top the soup at the very end. I don't put them in the broth. I also have never added squash but I think it or zucchini would be delicious in it. Also...don't skimp on the avocado! It makes the soup (they always have good ones at costco, year round).