Tortilla Soup

• 1 tablespoon vegetable oil
• 4 (6-inch) corn tortillas, cut into 1-inch pieces
• 1 cup diced onion
• 1 1/2 tablespoons minced seeded jalapeno pepper
• 5 garlic cloves, minced
• 1 tablespoon tomato paste
• 3 (14.5-ounce) cans whole tomatoes, undrained
• 1 tablespoon ground cumin
• 6 (10 1/2-ounce) cans low-salt chicken broth
• 4 (6-inch) corn tortillas, cut into 1/4-inch strips
• 2 cups shredded cooked chicken breast (about 1 pound skinned, boned chicken breast)
• 1 cup diced avocado
• 1/2 cup (2 ounces) shredded sharp cheddar cheese
• 1/2 cup chopped fresh cilantro

1. Heat oil in a large Dutch oven over medium-high heat. Add 1-inch tortilla pieces; cook 2 minutes or until crisp, stirring occasionally. Add the onion, jalapeno, and garlic; saute 3 minutes. Add tomato paste and tomatoes; bring to a simmer, and cook 10 minutes. Stir in cumin and broth; bring to a boil. Reduce heat to medium, and simmer, uncovered, 40 minutes or until reduced to 8 cups.
2. Place half of soup in a blender; process until smooth, and pour into a bowl. Repeat procedure with remaining soup. Return pureed soup to pan. Cook over medium-low heat until thoroughly heated.
3. Arrange tortilla strips in a single layer on a baking sheet. Bake at 400u0b0 for 7 minutes or until crisp; set aside.
4. Divide chicken and avocado evenly among 8 soup bowls. Pour soup into each bowl, and top with cheddar cheese, cilantro, and tortilla strips.

vegetable oil, corn tortillas, onion, pepper, garlic, tomato paste, tomatoes, ground cumin, lowsalt, corn tortillas, chicken, avocado, cheddar cheese, fresh cilantro

Taken from www.myrecipes.com/recipe/tortilla-soup-3 (may not work)