Tortilla Soup With Chicken And Avocado

• 1/2 C + 2 T vegetable oil
• 1 yellow onion thinly sliced
• 2 cloves garlic
• 1/2 C + 2 tsp chopped fresh cilantro
• 6 oz can drained plum tomatoes
• 1/2 tsp cumin
• 4 C chicken broth
• 1 skinless boneless chicken breast (about 1/2 lb) cut into bite-sized strips
• 1 dried ancho chile seeded
• 1 avocado peeled, pitted, and diced
• 1/2 c shredded monterey jack cheese
• 2 tsp lime juice
• tortilla chip strips

1. In frying pan over medium heat, warm 1 T of oil.
2. Add onion and garlic and 2 tsp of cilantro. Saute until just golden brown, about 10 minutes
3. In blender, combine sauteed mixture with tomatoes until smooth.
4. In the same frying pan over medium-high heat, warm another T of oil
5. Add the tomato mixture and cumin. Cook, stirring frequently, until thickened and darkened, about 5-6 minutes
6. Transfer the mixture to a large saucepan over medium-low heat and add the chicken broth. Cover partially and stir occasionally until the soup is slightly thickened, about 20 minutes.
7. Add the chicken breast strips and simmer until they are opaque throughout, 2-3 minutes longer.
8. To serve, ladle into bowls. Top with tortilla strips, avocado, cheese, and crumbled chile.

yellow onion, garlic, tomatoes, cumin, chicken broth, chicken, avocado, shredded monterey jack cheese, lime juice, tortilla chip strips

Taken from www.epicurious.com/recipes/member/views/tortilla-soup-with-chicken-and-avocado-51172321 (may not work)