2 cups cut up Roma tomatoes
1 large onion diced
8 cups chicken broth
4 six-inch corn tortillas, coarsely chopped
2 Tbsp. tmato paste
6 cloves garlic, minced
1 Tbsp. chili powder
2 tsp. ground cumin
2 bay leaes
1/8 tsp. ground red pepper
2 cups chopped up chicken breast
1 medium avacado coarsely chopped
1 cup shredded cheddar cheese
Tortilla chips, (used the baked ones)
1) Process in blender the tomatoes, garlic and onion. Set aside.
2) In 4-quart pot combine tomato mixture, chicken broth, tortillas, tomato paste, chili powder, cumin, bay leaves and red pepper. Bring to boiling; reduce heat.
Cover and simmer for 30 minutes.
Add Chicken and simmer 1 minute.
3) Ladle into bowls and top with avacado, cheese and chips.