Tortilla Soup

I've posted this in the SC & soups recipes, but it should be here as well

6 cups chicken stock
1 tin diced tomatos
2 cloves garlic crushed
2 tsp cumin seeds crushed
1 tbsp coriander
1/2 tsp chilli powder (or to taste, sometimes I forget & add dashes of tobasco)
500 gm chicken meat cooked (I use a small roast chook which I pull off all the meat of & save 1 leg for the soup pot for flavour )
1/2 cup frozen corn OR 1 sml can creamed corn
2 avocados
4 corn tortillas

I put everything bar avocado's & corn tortillas in the SC or soup pot. Leave for 2 hours on high in SC, or 30 minutes on low in the soup pot. Add salt & pepper if you need too, taste along the way.

To make crispy corn tortillas, slice lengthwise thinly and shallow fry until crispy, draining on kitchen paper.

To Serve:

Cut avocado 1/4 avocado per bowl. I cut into chunck personally.... then ladel soup on top of that, Top with a handful of crispy tortillas.

YUM!!