In a large stock pot, heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes. Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil. Reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve. with avocado and crisp tortilla chips.
We make this on Christmas eve and serve it with tamales as a late night dinner. It's also good the next day. Or save some for that New Year's day hangover.
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|Serving Size: 1 Serving (2160g)|
|Recipe Makes: 4|
|Calories from Fat: 348 (20%)|
|Amt Per Serving||% DV|
|Total Fat 38.7g||52 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 17g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 706mg||217 %|
|Sodium 1835.9mg||63 %|
|Potassium 4446.1mg||117 %|
|Total Carbohydrate 43.1g||13 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 37.9g|
|Protein 294.2g||420 %|
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Calories per serving: 1763
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