Tortilla Soup

• 6 6-inch-diameter corn tortillas
• Nonstick vegetable oil spray
• 1 teaspoon chili powder
• 2 poblano chili*
• 1 teaspoon cumin seeds
• 1 cup diced celery
• 1/2 cup thinly sliced baby carrots
• 2 tablespoons vegetable oil
• 1 cup finely chopped onion
• 2 chicken breasts
• 4 garlic cloves, minced
• 4 14 1/2-ounce cans chicken broth
• 1 tablespoon fresh lime juice
• 1 ripe avocado, pitted, peeled, cubed
• 1/4 cup chopped fresh cilantro
• Sour Cream

1. Preheat oven to 350u0b0F. Cut 2 tortillas into matchstick-size strips. Arrange strips on baking sheet; spray with nonstick spray. Sprinkle with chili powder; toss. Bake until crisp, about 15 minutes. Set aside. Char poblano chili over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and finely chop chili. Set aside. Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Or use ground cumin. Set aside.
2. Saute onions for two minutes. Add chunks of chicken breasts. Add carrots and celery and saute 3 more minutes. When cool, shred the pieces of chicken. Set aside.
3. Cut 4 tortillas into 1-inch pieces. Heat oil in large saucepan over medium heat. Add tortilla pieces; cook until crisp and golden, stirring occasionally, about 15 minutes. Add poblano chili, onion mixture and garlic; saute 2 minutes. Add broth and cumin. Simmer gently over medium-low heat 20 minutes. Stir in lime juice. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill. Rewarm before serving.)
4. Ladle soup into bowls. Garnish with avocado, sour cream, cilantro and tortilla strips.

corn tortillas, vegetable oil spray, chili powder, poblano chili, cumin seeds, celery, carrots, vegetable oil, onion, chicken breasts, garlic, chicken broth, lime juice, avocado, fresh cilantro, sour cream

Taken from www.epicurious.com/recipes/member/views/tortilla-soup-1213571 (may not work)