4 corn tortillas, cut into 1-inch pieces |
1 large onion, chopped |
4 to 6 garlic cloves, minced |
2 tablespoons dried cilantro |
3 tablespoons vegetable oil |
2 cups chopped cooked chicken |
2 quarts chicken broth |
1 (14.5-ounce) can stewed tomatoes, undrained and chopped |
1 (10-ounce) can diced tomatoes and green chiles |
1 tablespoon ground cumin |
1 bay leaf |
1/2 teaspoon pepper |
4 to 8 corn tortillas, cut into 1/4-inch strips |
1/2 cup vegetable oil |
2 cups (8 ounces) shredded monterey jack or mozzarella cheese |
avocado slices (optional) |
