Vegetarian Tortilla Soup

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Ingredients:
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Oil - 2 tbsp
GF Corn Tortillas - 2, chopped
Garlic - 4 cloves, minced
Cilantro/Coriander Leaves - small bunch, finely chopped
Jalapenos - to taste, finely chopped
Onion - 1/2, chopped
Diced Tomatoes - 14oz can
Cumin Powder - 1 tbsp
Salt - to taste
Red Chili Powder - to taste
Bay Leaf - 1
Stock/Broth - 2, 14oz can (vegetable, chicken or beef)
Mushrooms - 3 large, chopped
Zucchini - 1/4, sliced
Carrots - 1, matchsticks
Monterey Jack Cheese - garnish
Avocado - garnish
GF Tortilla Chips - garnish

Method:
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1. In a open pot, heat the Oil on medium heat.
2. Once hot, add in the Garlic, Onions, Tortillas, Jalapenos and the Cilantro. Cook for 2-3 minutes.
3. Add in Diced Tomatoes, Bay Leaf and Cumin Powder. Cook for 2-3 minutes after it comes to a boil.
4. Add in Salt and Stock, mix well.
5. Add in the vegetables - Carrots, Zucchini and Mushrooms.
6. Add in Red Chili Powder, mix well, cover and cook for 15 minutes.
7. Garnish bowls with some Cheese and a slice of Avocado and some crushed Tortilla Chips.