Ingredients

* 6 tablespoons vegetable oil
* 8 (6 inch) 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 teaspoon salt
* 1/2 teaspoon ground cayenne pepper
* 5 boneless chicken breast halves, cooked

Method

1. In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
2. 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 salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.