Ingredients:6 tablespoon(s) cooking oil
Eight corn tortillas, halved and cut crosswise into 1/4-inch strips
1 onion, chopped
4 large cloves garlic, smashed
1 tablespoon(s) paprika
2 teaspoon(s) ground cumin
1 teaspoon(s) ground coriander
1 teaspoon(s) chili powder
1/4 teaspoon(s) cayenne
1 1/2 quart(s) canned low-sodium chicken broth or homemade stock
3 cup(s) canned crushed tomatoes in thick puree (one 28-ounce can)
2 bay leaves
2 1/2 teaspoon(s) salt
1/4 cup(s) lightly-packed cilantro leaves, plus 3 tablespoons chopped cilantro (optional)
1 3/4 pound(s) boneless, skinless chicken breasts, cut into 3/4-inch pieces
1 avocado, cut into 1/2-inch dice
1/4 pound(s) cheddar, grated
Lime wedges, for serving
Directions
1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.
2. 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 one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
3. 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 just done, about 1 minute. Stir in the avocado.
4. To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.
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