Chicken Tortilla Soup

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 tablespoons oil
• 8 (6 inch) corn tortillas, halved and cut crosswise into 1/4 inch strips
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 1/2 quarts chicken stock
• 3 cups canned crushed tomatoes in puree
• 2 bay leaves
• 2 1/2 teaspoons salt
• 1/4 cup lightly packed cilantro leaf
• 1 3/4 lbs chicken breasts, cubed
• 3 tablespoons chopped cilantro
• 1 avocado, diced
• 1 cup grated cheddar cheese
• 1/2 cup sliced black olives
• 1/2 cup sour cream
• 2 limes, cut into wedges
• hot sauce

Recipe

• 1 in a large pot, heat the oil over moderately high heat. add half the tortilla strips and cook, stirring, until they are a pale golden color. remove and drain on paper towels. repeat with the remaining tortilla strips.
• 2 reduce the heat to moderately low and add the onion, garlic and spices; cook, stirring for 5 minutes. add the broth, tomatoes, bay leaves, salt, cilantro and 1/3 of the tortilla strips. bring to a simmer and cook uncovered for 30 minutes, remove the bay leaves.
• 3 add the chicken and bring the soup back to a simmer and cook for 5-6 more minutes.
• 4 before serving add the remaining tortilla strips. serve with garnishes of choice.