Tortilla Soup

• 7 cups chicken broth
• 1 med yellow onion
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 bell pepper, diced
• 1 potato, peeled and diced
• 1/4c tomato paste
• 1 bay lead
• 2 cloves garlic, chopped
• 1 tsp dried Mexican oregano
• Salt and pepper to taste
• 2 med boneless, skinless chicken breasts, poached and shredded.
• 1 zucchini, diced
• 2 med tomatoes, diced
• 4 corn tortillas
• oil
• 1-1/2 cups shredded Jack cheese
• 8-10 slices avocado

1. combine broth, onion carott, celery, pepper, potato, bay lead, garlic, oregano, salt, pepper. Bring to a boil and simmer 20 minutes.
2. Add chickenm zucchini, and tomato. Bring to boil and simmer additional 7 min.
3. Cut tortillas into thin strips. Fry in hot oil intil crisp. Drain on paper towels.
4. To serve, place tortilla strips in each bowl. Cover with shredded cheese and ladle in soup. Top with slice of avocado.

chicken broth, yellow onion, carrots, stalks celery, bell pepper, potato, tomato, lead, garlic, oregano, salt, chicken breasts, zucchini, tomatoes, corn tortillas, oil, cheese, avocado

Taken from www.epicurious.com/recipes/member/views/tortilla-soup-52812031 (may not work)