Tortilla Soup

[COOK TIME: 45 MIN]

Ingredients
6 (6-inch) corn tortillas, preferably a little old and dried out

1/4 cup canola oil

1 small onion, chopped (1/2 cup)

2 cloves garlic, finely chopped

1 medium jalapeño chile, seeded, veins removed, chopped

4 cups chicken broth

1 can (14.5 oz) diced tomatoes, undrained

1 teaspoon cumin

1/4 teaspoon oregano

1/2 teaspoon coarse salt (kosher or sea salt)

1 1/2 cups shredded cooked chicken

1/4 cup chopped fresh cilantro

1 ripe medium avocado

1/2 cup shredded Monterey Jack cheese (or other mild, melting cheese)

1 lime, cut into wedges

Directions

If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.

Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes, cumin, oregano, salt, and half of the cilantro. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Peel and pit the avocado. Cut into 1-inch slices. Place avocado, cheese, remaining tortilla strips, cilantro, and lime wedges on a plate as optional toppings.
Serves 4.

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A very tasty and easy soup.

Do NOT substitute flour tortillas for corn.