Tortilla Soup

• 2 tablespoons olive oil
• 1 large onion, trimmed and sliced
• 3 cloves cloves garlic, smashed
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground chile powder
• 3 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1 pound boneless, skinless chicken breast halves
• 1 14 1/2ounce can low-sodium tomato sauce
• 1/2 of a firm, ripe avocado
• 1/2 cup shredded Monterey Jack or pepper-Jack cheese
• 4 tablespoons prepared tortilla strips (from a 3.5-ounce package, such as Fresh Gourmet) or see Note

1. 1. In a medium-size saucepan, heat oil over medium heat. Add onion, garlic, red pepper flakes, oregano and chile powder. Cook, stirring, for 5 minutes or until onions and garlic are softened.
2. 2. Add 3 cups water, lime juice and salt. Bring to a simmer over medium-high heat. Add chicken and cook 12 minutes, or until cooked through. Remove chicken to a cutting board and let cool slightly. Using an immersion or upright blender, puree onion mixture until smooth (do this carefully, as mixture will be hot). Return to saucepan; add tomato sauce. Cook 5 minutes over medium heat.
3. 3. Meanwhile, shred chicken into bite-size pieces (you should have about 2 cups). Pit avocado and reserve half for another use. Cut remaining half into chunks. Place about 1/2 cup shredded chicken into a bowl. Ladle 1-1/4 cups soup into bowl. Top with 1/4 of the avocado pieces and 2 tablespoons shredded cheese. Sprinkle with 1 tablespoon tortilla strips. Repeat for all servings.
4. Note:
5. 4. Instead of tortilla strips, crush a few tortilla chips over top of soup.

olive oil, onion, garlic, red pepper, oregano, ground chile powder, lime juice, salt, chicken, tomato sauce, avocado, shredded monterey, tortilla

Taken from www.epicurious.com/recipes/member/views/tortilla-soup-52903981 (may not work)