Chicken Tortilla Soup

This version is from the Whitewater Cooks: At Home cookbook. I couldn't find it on Amazon but the other Whitewater cookbook is on my list on the right. -->

1/4 cup vegetable oil, divided
1 1/2 cups onions, thinly sliced
4 cloves of garlic, crushed
1/2 cup cilantro, chopped
28 oz can tomatoes, drained (I didn't drain them)
2 tbsp masa harina (I had to use regular flour)
4 cups chicken stock (veggie stock would be ok too)
1 cup water
1 lb chicken breasts, cut in bite size pieces
2 tsp salt
1 tsp pepper
I also added cumin, coriander, chili powder, a tbsp taco spice mix, and oregano to taste.

Saute onion, garlic, 1/2 cup cilantro in 2 tbsp oil over medium heat for 10 minutes, until brown.

Put sauteed mixture in food processor, add tomatoes, and puree until smooth.

Add 2 tbsp more oil in the pan and return the onion/tomato mixture to the pan.

Add flour and spices and cook for 10 minutes, stirring frequently.

Add stock and water and bring to boil.

Add raw chicken and simmer for 10 minutes or until chicken is cooked.

Check seasonings, salt and pepper.

Serve with the following toppings.


Toppings
1/2 cup cilantro, chopped
2 avocados, diced
1 cup monterey jack cheese, grated
Juice of two limes

2-3 corn or flour tortillas, cut into thin, 2" long strips and then fried in small batches in 1/4 -1/2 cup oil, in deep frying pan. Drain on paper towel.

Serves 8.