Best Tortilla Soup, from Heather

Best Tortilla Soup

1 tblsp vegetable oil [increase to 3 if needed]
8 (soft) corn tortillas, chopped
6 garlic cloves, minced
1/2 cup chopped fresh cilantro
1 medium onion, chopped
1 can (28 oz) diced tomatoes, undrained
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock [broth is fine]
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 to 6 cooked chicken breast halves, shredded (about 2 cups)

Heat oil in a dutch oven over medium heat. Add tortillas, garlic, cilantro, and onion. Saute 2 to 3 minutes. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes. Remove bay leaves and stir in chicken. Reheat. Garnish with monterey jack, avocado, sour cream, and tortilla strips

Serves 6 (1.5 cup servings)
5 WW points with reduced oil, not counting garnish

Option: at end add lime juice & cilantro. Add corn. Replace chicken w/black beans.

NOTES: To make it quick, I often use a rotisserie chicken from the grocery store. And I can't imagine 4 - 6 breast halves could only = 2 cups like the recipe suggests. The tortillas you put in in the beginning really dissolve in the soup, making it not quite thick, but not at all like a brothy soup.