Aztec Soup (Sopa Azteca)

• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 (14 ounce) can diced tomatoes
• 4 teaspoons chili powder
• 10 cups chicken broth
• salt, to taste
• pepper, to taste
• 2 cups chicken, cooked and shredded
• 3 corn tortillas, cut in strips
• 1/2 avocado, diced
• 1/2 cup Cotija cheese, shredded or 1/2 cup monterey jack cheese, grated
• 1/4 cup fresh cilantro, minced

1. Preheat oven to 400 degrees F.
2. In a large pot, heat the oil and saute the garlic for 30 seconds.
3. Add the tomato paste, the tomatoes (including liquid) and the chili powder and cook for 5 minutes, until the liquid has evaporated.
4. Add the chicken broth and bring to a boil. Add salt and pepper to taste.
5. Separately, place the tortilla strips on a baking sheet and spray with PAM (or similar). Bake for 8 minutes or until crisp and golden, turning halfway through.
6. Divide the shredded chicken among individual serving bowls. Ladle soup mixture over it.
7. Garnish with the toasted tortilla strips, avocado chunks, cheese and cilantro. Serve while still hot.
8. OPTIONAL: Yum! Add a good dollop of Mexican Crema or sour cream.

vegetable oil, garlic, tomato paste, tomatoes, chili powder, chicken broth, salt, pepper, chicken, corn tortillas, avocado, cotija cheese, fresh cilantro

Taken from www.food.com/recipe/aztec-soup-sopa-azteca-488294 (may not work)