8 6-inch tortillas, halved and cut crosswise into 1/4 inch strips
1 onion, chopped
4 large cloves garlic, smashed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 quarts canned low-sodium chicken broth
3 cups canned crushed tomatoes (one 28 oz. can)
2 bay leaves
2 1/2 teaspoons salt
1/4 cup lightly packed cilantro leaves and 3 tablespoons chopped cilantro (optional)
1 3/4 lbs boneless, skinless chicken breast, cut into 3/4 in pieces
1 avocado, cut into 1/2 inch dice
1/4 pound cheddar, grated
Lime wedges for serving
- In a large heavy pot, heat the oil over moderately high heat.
- Add half the tortilla strips and cook, stirring, until pale golden, about one minute.
- Remove with a slotted spoon and drain on paper towels. Repeat with 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 a third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
- In a blender, puree the soup in batches; pour it back into the pot.
- Add the chicken, bring the soup back to a simmer, and cook until the chicken is cooked through. Stir in the avocado.
- To serve, put the remaining tortilla strips in bowls, top with cheese and pour in the soup.
- Sprinkle with the chopped cilantro (if using), and serve with the lime wedges.
This is a recipe Dillon's mom gave me. It takes a little time to make, but I promise, it's SO WORTH IT! It's so yummy!!!