Spanish Fiesta Soup

Ingredients

• 2  bay leaves 
• 10 servings toppings: chicken shredded cooked chopped
• 64 ounce chicken broth 
• 1 teaspoon chili powder 
• 6 6-inch corn tortillas ()
• 2 tablespoons cilantro leaves fresh chopped
• 3  garlic cloves chopped
• 1.5 teaspoons ground cumin 
• 2 tablespoons old bay seasoning 
• 1  onion spanish chopped
• 0.3 teaspoon pepper 
• 4  plum tomatoes peeled chopped
• 0.3 teaspoon salt 
• 1 tablespoon vegetable oil 

Equipment

• food processor
• baking sheet
• sauce pan
• oven
• wire rack
• blender

Directions

1. Cut tortillas into 1/2-inch strips; place on an ungreased baking sheet.
2. Bake at 350 for 10 minutes or until crisp; remove to a wire rack to cool. Reserve one third of strips.
3. Saut garlic and onion in hot oil in a large saucepan over medium-high heat until tender.
4. Add remaining tortilla strips, tomato, and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 30 minutes.
5. Remove and discard bay leaves. Cool slightly.
6. Process soup, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Return soup to saucepan, and cook over medium heat, stirring occasionally, until thoroughly heated. Stir in salt and pepper.
7. Serve with desired toppings and reserved tortilla strips.