Tortilla soup has often been a favorite Mexican soup.
It is one way to take your run of the meal chicken soup and put a big spicy twist on it.
The soup can contain many different spices to make it fabulously flavored and very filling.
This is the perfect item to serve your family on those cold winter nights when you crave flavors from south of the border from your favorite restaurant but it is too cold to go out to eat.
Tortilla soup can be topped with a variety of ingredients to make it tailor made to the person eating it.
Many popular toppings include, tortilla strips, shredded cheese, diced onions, diced tomatoes, rice, jalapenos, sour cream and salsa.
Pico de gallo makes a great topping.
No matter if you prefer a lot of spice or just a little, your bowl of soup can have added topping to fit your personal taste while everyone else can enjoy their own unique bowls, too.
Spicy Tortilla Soup This recipe takes your usual tortilla soup and kicks it up a notch.
If you love spicy foods, this soup is bound to pack a punch of spiciness right up your alley.
If you are not a big fan of spice, try adding sour cream to your bowl of soup since it will help mellow down the spices.
This is the perfect thing to serve on cold days when you really are in need of a pick me up.
This recipe yields 2 ½ quarts.
What You Need:

• 1 large onion, coarsely chopped
• vegetable oil
• 4 corn tortillas, coarsely chopped
• 6 cloves garlic, minced
• 1 tablespoon chopped fresh cilantro or parsley
• 2 10 ¾-ounce cans tomato puree
• 2 quarts chicken broth
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 2 bay leaves
• 1/8 teaspoon ground red pepper
• 3 corn tortillas
• 2 skinned and boned chicken breast halves, cut into strips
• 1 avocado, peeled, seeded and cubed
• 1 cup shredded Cheddar cheese

How To Make It: Position knife blade in food processor bowl; add chopped onion, and process until smooth.
Measure 1 cup onion puree, and set aside.
Reserve any remaining puree for another use.
Heat 3 tablespoons vegetable pol in a Dutch oven over medium heat; cook 4 chopped tortillas, garlic, and cilantro in hot oil until tortillas are soft.
Add 1 cup onion puree, tomato puree, chicken broth, cumin, chili powder, bay leaves and ground red pepper.
Bring to a boil.
Cover, reduce heat, and simmer 30 minutes.
Remove and discard bay leaves.
Cut 3 tortillas into thin strips.
Pour oil to depth of ½ inch into a large, heavy skillet.
Fry tortilla strips in hot oil over medium heat until browned.
Remove tortillas, reserving ½ tablespoon oil in skillet.
Drain tortillas on paper towels, and set aside.
Add chicken strips to skillet.
Cook chicken over medium heat, stirring constantly, for about 8 minutes, or until chicken is completely done.
Spoon soup into bowls, and add chicken strips, avocado, and cheese.
Top with tortilla strips.
Serve immediately.