3 tablespoons extra virgin olive oil
6 corn tortillas, diced
1 tablespoon minced garlic
4 tablespoons chopped cilantro
1 tablespoon cumin
2 tablespoons chili powder
8 cups chicken stock or broth, or 8 cups water and 8 chicken bouillon cubes
2 (15-ounce) cans diced fire roasted tomatoes
1 large onion, chopped
Salt and pepper to taste
Toppings: chopped avocado, fried tortilla strips,
cheese, sour cream, chopped cilantro, lime juice wedges, cooked shrimp, cooked
Heat oil over medium-high heat in a large pot until hot. Add the diced tortillas and garlic and cook until soft. Add the cilantro, cumin, and chili powder and stir to evenly coat. Add broth.
Process the tomatoes and onion in a blender until smooth. Stir into soup. Bring to boil, then let simmer for about 30 minutes. Season with salt and pepper.
To serve, ladle soup into bowls, then add whatever toppings you desire