Chicken Tortilla Soup

Jim McCaslin (from a recipe by Tyler Florence)

Servings: 4-6

Ingredients:
2 med onions, chopped
2 garlic cloves, minced
3 Serrano chilies, minced
1-28oz can San Marzano tomatoes, crushed (or diced canned tomatoes)
1qt chicken broth or stock
meat of 1 rotisserie chicken, shredded (skin removed)
2 bay leaves
1T chili powder
2T olive oil
1tsp salt
8 corn tortillas, cut into 8 strips each
canola oil for frying tortillas

Directions:

Heat olive oil over med-high heat in a dutch oven. Saute onion, garlic and Serrano chilies in olive oil until cooked down to a pulp (about 10 minutes) and add tomatoes. Cook for another five minutes stirring frequently. Add chicken broth, chicken, salt, chili powder and bay leaves. Allow to come to a simmer then reduce heat to med-low and cook for another 30-45 minutes, stirring occasionally. Salt and pepper to taste.

For the tortillas:
Heat 1-inch of canola oil in a high-sided pan until it barely smokes. Reduce the heat to medium and  fry the strips in the oil until crisp. Only put in as many strips in the pan as will fit with space between them. Do not allow strips to overlap. Sprinkle with salt while hot and allow to dry on paper towels or cooling rack.