In a Dutch oven, heat 3 tablespoons of vegetable oil over medium-high heat.
Add tortilla pieces, chopped onion, minced garlic, and cilantro.
Sauté for about 5 minutes or until the onion becomes tender.
Add the chopped chicken, chicken broth, stewed tomatoes, diced tomatoes with green chiles, ground cumin, pepper, and bay leaf.
Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for 30 minutes.
Remove and discard the bay leaf.
In a large skillet, heat 1/2 cup of vegetable oil over medium-high heat.
Add the tortilla strips and cook for 4 to 5 minutes until they become lightly browned.
Drain the strips on paper towels.
To serve, ladle the soup into bowls, top each serving with tortilla strips, and garnish with shredded Monterey Jack cheese and sour cream, if desired.
Enjoy your Chicken Tortilla Soup with a Quick Twist!
