Malco’s Tortilla Soup

Serves 6. Recipe is by Malcolm and Patty Young, of Baton Rouge.

3 tablespoons corn oil

4 (8-inch) corn tortillas

6 fresh cloves of garlic, chopped coarsely

4 tablespoons chopped cilantro

1 cup chopped onions

2 cans of tomatoes (fat cans)

1 tablespoon cumin

2 teaspoons chili powder

2 bay leaves

Salt, to taste

Cayenne pepper, to taste

1 teaspoon fresh oregano

2 quarts homemade chicken stock

2 cooked or grilled chicken breasts, cut into strips

1 avocado, peeled and cubed

1 cup grated Cheddar cheese

4 tablespoons plain Greek yogurt

3 corn tortillas cut into strips

6 sprigs of cilantro for garnish

1. Heat oil in large pot over medium heat. Sauté 4 tortillas with garlic and cilantro until the tortillas are soft.

2. Add onions and cook until soft. Add the tomatoes and bring mixture to a boil. Reduce to a simmer and add spices and seasonings. Remove fat from surface if necessary.

3. Heat broth and combine mixtures. Simmer for 1 hour.

4. Into each bowl place about 3 strips of chicken, a spoonful of avocado, 2 tablespoons of Cheddar cheese and a dollop of yogurt. Pour soup in bowl. Garnish with tortilla strips and a sprig of cilantro and serve.