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3 large garlic cloves finely chopped
4 corn tortillas, coarsely chopped
1 tablespoon fresh cilantro
2 medium onions chopped
3 medium tomatoes, chopped
1 (8 ounce) can tomato sauce
2 (10 1/2 ounce) cans chicken broth
4 cups water
2 tablespoons Lea & Perrins Worcestershire sauce
1 tablespoon ground cumin seeds or to taste
2 teaspoons chili powder
Couple bay leaves
Salt and pepper to tasteOptional garnishes
Sour cream
Diced avocado
Cooked chicken, cubed or chunks
Fried tortilla strips
Shredded cheese, your choice
Chopped scallions
Chopped corianderin a 6 to 8 quart saucepan over medium heat, saut? garlic, chopped tortillas and coriander in oil until the tortillas are soft. Add the onions and tomatoes and heat until simmering. Add tomato sauce, chicken broth, water, Worcestershire sauce, cumin, chili powder and bay leaves.Bring to a full boil. Reduce heat and simmer uncovered for 30 minutes. Let soup cool slightly.In a food processor or a blender, pur?e the soup in small batches. Return to pot and reheat. Season to taste and serve soup with your choice of garnishes.Servings: 6 to 8
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