Avocado Tortilla Soup

• 2 (14 ounce) cans chicken broth, ready-to-use
• 1 medium onion, finely chopped
• 1 cup salsa
• 12 teaspoon ground cumin
• 2 tablespoons vegetable oil
• 4 corn tortillas, cut into eighths
• 2 Hass avocadoes, fully ripened, halved and pitted
• 1 cup Mexican blend cheese, shredded

1. In a large saucepan, combine chicken broth, onion, salsa, and cumin; bring to a boil over medium heat.
2. Reduce the heat to low; cover and simmer for 20 minutes.
3. In a medium skillet, heat the oil over medium heat.
4. Saute the tortilla strips for 2 to 3 minutes, or until lightly browned, turning to brown both sides; drain on paper towels.
5. Just before serving, slice one avocado and dice the other.
6. Stir the diced avocado into the soup.
7. Ladle the soup into individual serving bowls.
8. Top each with avocado slices, tortilla strips, and cheese.

chicken broth, onion, salsa, ground cumin, vegetable oil, corn tortillas, avocadoes, blend cheese

Taken from www.food.com/recipe/avocado-tortilla-soup-466416 (may not work)