Tortilla Soup

Ingredients

• 2 servings garnish: avocados shredded chopped
• 1  bay leaf 
• 14 ounce canned tomatoes diced drained canned
• 2 tablespoons carrot baby food 
• 0.3 teaspoon cayenne (optional — I never use)
• 1.5 cups chicken breast shredded (use more or less)
• 12 ounces corn tortillas chopped ()
• 1 tablespoon garlic finely chopped
• 1 tablespoon ground cumin 
• 1 teaspoon honey 
• 1 cup onions chopped
• 2 servings pepper and salt black to taste (if necessary)
• 2 tablespoons vegetable oil light

Equipment

• bowl
• pot
• dutch oven

Directions

1. In a Dutch oven or large pot, heat the oil over medium for about 40 seconds.
2. Add the onions and tortillas and sauté for 3-5 minutes.
3. Add the garlic and sauté for another 2 minutes, scraping bottom of pot with a spoon.
4. Add the tomatoes and 1 cup of the water or broth. Scrape bottom of pot. If using soup base, add the soup base and stir until it is dissolved. Stir in remaining 2 cups water (or broth).Continue heating over medium or just below a boil, then add the carrot baby food, cumin, chili powder, honey and the bay leaf. Increase heat slightly and bring to a boil, then reduce heat to a simmer. Cover and let simmer for 30 minutes. Uncover and simmer, stirring often, for about 20-30 minutes or until soup is thick.
5. Add salt and black pepper to taste. About 5 minutes before serving, add the chicken. Alternatively, you can put a big stack of chicken in a bowl, top it with avocados and cheese, then pour the soup around it.
6. Remove the by leaf before serving. Makes about 5 cups.