How to make it

  • In dutch oven, heat the oil over medium heat.
  • Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes
  • Add the tomatoes, bringing to a boil
  • Add cumin, chili powder and bay leaves.
  • Add chicken stock and return to boil.
  • Reduce heat.
  • Add salt and cayenne and simmer for an additional 30 minutes.
  • Remove bay leaves and stir in shredded chicken.
  • Garnish with cheese, avocado, sour cream and tortillas if desired.

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