Tortilla, most popularly used to make tortilla soup, is basically a type of thin, unleavened flat bread, which is made from finely ground maize. Most popular in Mexico and Central America, it is known by the name of arepa in South America. Talking about tortilla soup, it is a thick soup that serves as the perfect accompaniment on the chilly nights. Its rich, mouth-watering aroma is enough to create an appetite in you, even if you have just had a meal. The tortilla soup recipe, described in the lines below, involves minimal time and effort and serves as much as 8 people at a time. Go through it and know how to make the soup.

1 lb Chicken, cooked

1 cup Cilantro, chopped

29 oz Tomatoes, diced

15 oz Black Beans

6 cups Chicken Stock/ Broth

1/2 tsp Cayenne Pepper

1 tsp Chili Powder

1 tbsp Cumin Powder

1 tbsp Garlic Powder

2 tbsp Taco Seasoning Mix

1 tsp Salt

3 Bay Leaves

1 Lime, halved

Sour Cream

Avocado

Shredded Cheese

Skillet (large)

Stock Pot (large)

6-8 tbsp Olive Oil

8 to 10 (6-inch) Corn Tortillas, cut into wedges or strips to taste

1 medium Onion, diced

6 cloves of Garlic, minced

First of all, place the cooked chicken on a flat surface and chop/shred it. Set it aside for later use.

Take a large skillet and heat some oil in it, over medium heat. Add tortillas to the skillet and sauté until lightly browned.

Add onion, garlic and cilantro to the tortillas and cook for 2-3 minutes, or until onions become translucent. Remove the skillet from heat.

In a large pot, combine together diced tomatoes, chicken broth, black beans and spices. Place on flame and bring to a boil, over high heat.

Add the tortilla-mixture to the pot, along with chicken, bay leaves and juice of half a lime.

Reduce the flame and let the soup simmer for 30 minutes.

Remove the soup from heat, take out the bay leaves and pour into bowls.

Garnish with sour cream, avocado slices, shredded cheese and remaining lime slices.

Serve hot.