Tortilla Soup(4 Servings) - cooking recipe

Ingredients

6 Tbsp. 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 Tbsp. paprika
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. chili powder
1/4 tsp. cayenne
1 1/2 qt. canned low-sodium chicken broth or homemade stock
3 c. canned crushed tomatoes (in thick puree; one 28 oz. can)
2 bay leaves
2 1/2 tsp. salt
1/4 c. lightly-packed cilantro leaves plus 3 Tbsp. chopped cilantro (optional)
1 3/4 lb. boneless, skinless chicken breasts, cut into 3/4-inch pieces
1 avocado, cut into 1/2-inch dice
1/4 lb. Cheddar, grated
lime wedges (for serving)

Preparation

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. 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 1/3 of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes. Remove the
bay leaves.