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Ingredients
  • 3 tablespoons vegetable oil
  • 6 corn tortillas, chopped
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 1 can (28 ounces) diced tomatoes
  • 3 bay leaves
  • 6 cups chicken stock (I boil the bones of the rotisserie-baked chicken listed below)
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • Chicken from one rotisserie-baked chicken, shredded or cubed
  • subheading: Toppings:
  • Monterey Jack cheese, shredded
  • 1 to 2 avocados, cubed
  • ½ cup chopped fresh cilantro
  • 4 corn tortillas, sliced and fried crisp (actually, we need more than this because we like to eat them plain)
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