Tortilla Soup

• 6 tablespoon
  cooking oil
• 8
  corn tortilla , 6-inch, halved and cut crosswise into 1/4-inch strips
• 1
  onion , chopped
• 4 clove
  garlic , large, smashed
• 1 tablespoon
  paprika
• 2 teaspoon
  ground cumin
• 1 teaspoon
  ground coriander
• 1 teaspoon
  chili powder
• 0.25 teaspoon
  cayenne pepper
• 1.5 quart
  chicken broth , canned low-sodium or homemade stock
• 3 cup
  crushed tomatoes , canned, in thick puree (one 28-ounce can)
• 2
  bay leaf
• 2.5 teaspoon
  salt
• 0.25 cup
  cilantro leaves , lightly packed (optional)
• 3 tablespoon
  cilantro , chopped (optional)
• 1.75 pound
  chicken breast , boneless, skinless, cut into 3/4-inch pieces
• 1
  avocado , cut into 1/2-inch dice
• 0.25 pound
  cheddar cheese , grated
• lime , cut into wedges, for serving

1. 1

   Heat the oil in a large heavy pot over moderately high heat.

2. 2

   Add half the tortilla strips and cook, stirring, until pale golden.

   ⏱ 1 min
3. 3

   Remove tortilla strips with a slotted spoon and drain on paper towels.

4. 4

   Repeat cooking and draining with the remaining tortilla strips.

5. 5

   Reduce the heat to moderately low, add the onion, garlic, and spices, and cook, stirring.

   ⏱ 5 min
6. 6

   Add the broth, tomatoes, bay leaves, salt, cilantro leaves (if using), and one-third of the tortilla strips; bring to a simmer.

7. 7

   Cook uncovered, then remove the bay leaves.

   ⏱ 30 min
8. 8

   Puree the soup in batches in a blender, then pour it back into the pot.

9. 9

   Add the chicken, bring the soup back to a simmer, and cook until just cooked through.

   ⏱ 1 min
10. 10

    Stir in the avocado.

11. 11

    Put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup.

12. 12

    Sprinkle with the chopped cilantro, if using, and serve with lime wedges.

https://web.archive.org/web/20161121001104/https://www.foodandwine.com/recipes/tortilla-soup

Food & Wine, October 2009.