In a large pot,
heat the oil over medium heat. Add the tortilla strips, garlic, cilantro
and onion, cooking for 2 - 3 minutes. Add diced tomatoes and bring to
a boil. Next add cumin, chili powder and bay leaves. Then add chicken
stock and bring to a boil again. Reduce heat. Add salt and cayenne and
simmer for an additional 30 minutes.
Remove bay leaves and stir in shredded chicken. Serve
with optional garnishes.
Per Serving (does not include garnishes): 250 Calories;
7g Fat (24.0% calories from fat); 1g Saturated Fat; 31g Protein; 22g Carbohydrate;
2g Dietary Fiber; 49mg Cholesterol; 816mg Sodium. Exchanges: 1 Grain(Starch);
3 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.