A warm and comforting chicken tortilla soup perfect for the autumn season.
Heat the oil in a dutch oven over medium heat.
Ensure the oil is hot enough before adding the ingredients to avoid sticking.
Add the tortillas, garlic, cilantro, and onion, and sauté until fragrant.
Stir continuously to prevent burning and ensure even cooking.
Stir in the diced tomatoes and bring the mixture to a boil.
Use a wooden spoon to scrape any browned bits from the bottom of the pot for extra flavor.
Add the cumin, chili powder, and bay leaves, stirring to combine.
Toast the spices slightly in the hot pot to enhance their flavors.
Pour in the chicken stock and bring back to a boil.
Ensure the stock is at room temperature to avoid sudden temperature changes.
Reduce the heat and simmer for 30 minutes.
Cover the pot partially to allow some evaporation while retaining moisture.
Remove the bay leaves and stir in the shredded chicken.
Shred the chicken finely for even distribution in the soup.
Serve the soup hot, garnished with cheese, avocado, sour cream, and fried tortilla strips.
Arrange the garnishes attractively for a visually appealing presentation.
