Tortilla Soup With Chicken and Avocado

A couple of years ago I was part of "Gourmet Group". A group of us would get together and have a party with a 3 course meal, and beautiful table decorations. This soup was served as one of the main dishes. I love the easy preparation, and little ingredients needed to make a flavorful soup that adults and kids enjoy. Leftovers are always welcome with this recipe. You can use any kind of cheese you have one hand, and you can also use store bought chips if you prefer. I like to cut my corn tortillas into strips, place them on a baking sheet, and bake them at 425 degrees until they are crisp and golden. Salt and pepper this dish to taste, as everyone has different seasoning preferences.

Tortilla Soup with Chicken and Avocado

3 tbsp. oil
3 cloves garlic
1/2 c. cilantro, chopped
1 onion, sliced
1 can diced tomatoes, not drained
1/2 tsp cumin
4 c. chicken broth
2 cooked chicken breasts, shredded
salt and pepper
5 corn tortillas
1 avocado, pitted and cubed
1/2 c. cheese

In a large pot over medium heat, warm 1 tbs. oil. Add sliced onion, garlic, cilantro and saute just until golden brown, about 10 minutes. In a blender, combine sauteed mixture and tomatoes and blend until smooth. In the same pot, over medium high heat, warm another tbs. oil. Add tomato mixture and cumin. Cook, stirring frequently, until thickened and darkened, 5-6 minutes. Add chicken stock, cover partially and simmer, stirring occasionally, until soup is slightly thickened, about 20 minutes. Add shredded chicken. While soup is simmering, heat 1 tbs. oil in frying pan over medium high heat. Drop tortilla strips and fry until crisp and brown. Set aside. Between four bowls, evely divide tortilla strips, sprinkle some grated cheese and ladle soup into bowls. Top with avocado and a squeeze of lime and more cheese if desired.