Chicken Tortilla Soup With "the Works

In a large skillet on medium/high, saute' onions and corn in olive oil until lightly browned. Reduce heat to medium and add garlic. Cook 2 minutes.Into a large crock-pot or Dutch oven, place remaining soup ingredients (everything else on "soup" list, except cheeses).

Add onion/corn/garlic mixture, stir, cover and simmer on low for 6-8 hours.When ready to serve, remove bay leaves and add 1/2 cup fresh cilantro and cheeses. Simmer gently until cheeses begin to melt. Meanwhile, cut tortillas into strips and fry in corn or peanut oil until crisp.

Drain on paper towel and salt immediately.

Garnish each bowl with grated cheese, tortilla strips, and sprinkle of fresh cilantro.Que Bueno! 8-)).