Ingredients

6 tablespoons cooking oil 8 6-inch corn 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 or homemade stock 3 cups canned crushed tomatoes in thick puree (one 28-ounce can) 2 bay leaves 2 1/2 teaspoons salt 1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional) 1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces 1 avocado, cut into 1/2-inch dice 1/4 pound cheddar, grated lime wedges, for serving

Description

Tortilla Soup, Recipe

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