Tortilla Soup

Tortilla Soup

Ingredients:

6 Tablespoons coking oil

8 6 inch corn tortillas, halved and cut crosswise into 1/4" strips

1 onion chopped

4 large garlic, smashed

1 Tablespoon paprika

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder

1/4 teaspoon cayenne

1 1/2 quarts canned low sodium chicken broth or homemade stock

3 cups canned crushed tomatoes in thick puree (one 28 ounce can)

2 bay leaves

2 1/2 teaspoons salt

1/4 cup lightly packed cilantro leaves plus 3 Tablespoons chopped cilantro leaves

1 3/4 ponds boneless skinless chicken breasts, cut into 3/4" pieces

1 avocado, cut into 1/2 inch dice

1/4 pound cheddar cheese, grated

Lime wedges for serving

Directions:

In a large heavy pot, heat the oil over moderately high heat. Add half of the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with remaining tortilla strips.

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Reduce the heat to moderately low. Add the onion, garlic, and spices; cook stirring for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and 1/3 of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.

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In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to a simmer, and cook just until done, about 1 minute. Stir in the avocado.

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To serve put the remaining tortilla strips in bowls, top with cheese, and ladle in the soup. Sprinkle with the copped cilantro, if using, and serve with the lime wedges. Serves 4