Tortilla Soup

6 tablespoons cooking oil
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

DIRECTIONS

1. In a large heavy pot, heat the oil over moderately high heat.
2. Add half the tortilla strips and cook, stirring, until pale golden, about one minute.
3. Remove with a slotted spoon and drain on paper towels. Repeat with remaining tortilla strips.
4. Reduce the heat to moderately low. Add the onion, garlic and spices; cook, stirring, for 5 minutes.
5. 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.
6. In a blender, puree the soup in batches; pour it back into the pot.
7. Add the chicken, bring the soup back to a simmer, and cook until the chicken is cooked through. Stir in the avocado.
8. To serve, put the remaining tortilla strips in bowls, top with cheese and pour in the soup.
9. 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!!!