Ancho Chile Chicken Tortilla Soup

• 6 (6 inch) white corn tortillas, halved, cut into 1/2 inch strips
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 tablespoon dried ancho chile powder
• 2 bay leaves
• 1 (32 ounce) carton chicken broth
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 lb boneless chicken breast, cooked and shredded
• chopped avocado, sprinkled with (optional)
• lemon juice (optional)
• shredded monterey jack cheese (optional)
• chopped fresh cilantro (optional)

1. Preheat oven to 400u0b0.
2. Lightly coat large baking sheet with non stick cooking spray.
3. Spread tortilla strips on baking sheet; bake 9 to 10 minutes or until crisp and golden, stirring after 5 minutes.
4. Set aside.
5. Meanwhile, in large saucepan, heat oil.
6. Add onion; cook 2 to 3 minuts.
7. Stir in ancho pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes.
8. Add broth and tomatoes.
9. Reduce heat and simmer, uncovered, 30 minutes.
10. Discard bay leaves.
11. Thicken soup, if desired (see note).
12. Place a few tortilla chips and a small amount of chicken in each serving bowl; add soup.
13. top with avocado, cheese, additional tortilla strips and cilantro, if desired.
14. Note:To thicken soup, allow to cool slightly; puree in blender or food processor.
15. Return soup to saucepan and heat just before serving.

white corn tortillas, olive oil, onion, garlic, ground cumin, chile powder, bay leaves, chicken broth, tomatoes, chicken breast, avocado, lemon juice, cheese, fresh cilantro

Taken from www.food.com/recipe/ancho-chile-chicken-tortilla-soup-58146 (may not work)