Tortilla Soup(4 Servings)

• 6 Tbsp. cooking oil
• 8 (6-inch) corn tortillas, halved and cut crosswise into 1/4-inch strips
• 1 onion, chopped
• 4 large cloves garlic, smashed
• 1 Tbsp. paprika
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. chili powder
• 1/4 tsp. cayenne
• 1 1/2 qt. canned low-sodium chicken broth or homemade stock
• 3 c. canned crushed tomatoes (in thick puree; one 28 oz. can)
• 2 bay leaves
• 2 1/2 tsp. salt
• 1/4 c. lightly-packed cilantro leaves plus 3 Tbsp. chopped cilantro (optional)
• 1 3/4 lb. boneless, skinless chicken breasts, cut into 3/4-inch pieces
• 1 avocado, cut into 1/2-inch dice
• 1/4 lb. Cheddar, grated
• lime wedges (for serving)

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

cooking oil, corn tortillas, onion, garlic, paprika, ground cumin, ground coriander, chili powder, cayenne, chicken broth, tomatoes, bay leaves, salt, cilantro, chicken breasts, avocado, cheddar, lime wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112539 (may not work)