Tortilla Soup - cooking recipe

Ingredients

2 Tbsp. oil
3 corn tortillas, cut into 1 inch pieces
1/2 c. onion, finely chopped
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
2 Anaheim chilies, roasted, peeled, seeded and finely chopped
8 Roma tomatoes, seeded and diced
2 Tbsp. tomato paste
2 tsp. cumin
1/4 tsp. cayenne pepper
5 c. chicken broth
1 c. picante sauce, medium
2 whole cooked chicken breasts, shredded
1 ripe avocado, pitted, peeled and diced
1/2 c. monterrey jack cheese, grated
1/3 c. fresh cilantro, chopped
2 corn tortillas

Preparation

To make soup, heat the oil in a large pot.
Add the pieced tortillas, reduce heat and cook until they are golden brown and slightly crisp.
Add the onion and cook 3 minutes longer; add garlic and jalapeno and cook another 2 minutes.
Add the chilies, tomatoes and tomato paste; cook for 10 minutes.
Stir in the cumin and cayenne.
Slowly whisk in the chicken broth and picante sauce. Simmer the soup for about 20 minutes, or until slightly reduced. Add the shredded chicken and avocado and heat until warmed through.
To make garnish, Preheat oven to 350 degrees.
Cut tortillas into strips.
Place the strips on a baking sheet and bake for 10 to 15 minutes, or until crisp.
To serve, ladle soup into 6 bowls and garnish with the grated cheese, cilantro and baked tortilla strips.
Serves 6.