Tortilla Soup

Tortilla Soup

6 Tbsp vegetable oil
10 (6 inch) corn tortillas, cut into 1/2" slices
6 cloves garlic, minced
1/2 cup fresh cilantro
1 onion, chopped
2 cans (14 oz) diced tomatoes
1/2 Tbsp chili powder
3 bay leaves
2 cups vegetable broth
1 tsp salt
2 cans (14 oz) Great Northern beans, undrained
2 cans (14 oz) corn, undrained
sour cream

1.  In a large pot heat oil.  Add 6 sliced corn tortillas, garlic, cilantro, and onion.  Saute for 2-3 minutes.

2.  Stir in tomatoes and bring to a boil.  Add chili powder, bay leaves, corn, beans and vegetable stock.  Return to a boil, reduce heat to medium and add salt.  Simmer for 30 min.

3. Brown remaining corn tortillas in a pan with a little oil.

4.  Serve soup topped with corn tortillas, sour cream, cheese and avocado.