In a large pot, heat about 3 tablespoons of oil to medium heat. Add the corn tortillas and cook until the tortillas start to crisp up. Add the onion, jalapeño and red bell pepper, cook for 3 minutes, add the garlic and cook for 1 more minute.
Stir in the tomatoes, bay leaves, cilantro, a pinch of salt and pepper. Cook for a few minutes, adding a little bit of broth. Add the remaining ingredients, stir well to combine, bring to a boil, reduce heat and cook for an additional 20 minutes. Taste for salt before serving.
For vegetable variation of the soup: Add 3 carrots, 1 small yellow squash, 2 stalks celery, and 2 cups fennel. Slice all of the veggies into slices or bite-size pieces. Follow recipe as usual, adding the vegetables at the same time you add in the onions. You can also use vegetable broth instead of chicken broth.