Tortilla Soup with Chicken and Posole

Directions

1. Place the vegetable oil in a large soup pot over medium heat, and sauté the onion and garlic for 8 minutes.
2. Sprinkle in the cumin and cook for 1 minute before adding the chicken stock and cayenne and bringing the mixture to a boil.
3. Once boiling, reduce the heat to medium-low and simmer for 5 minutes.
4. Season the soup with some salt and pepper to taste, and then stir in the chicken and the posole. Simmer for an additional 5 minutes.
5. In the meantime, place 2 cups of oil in medium-sized frying pan and heat over medium-high heat. Once the oil is hot, add the tortilla strips and fry in batches for about 2 minutes each. Transfer to paper towels to drain.
6. Ladle the soup into bowls and garnish with the tortilla strips and cheese.