Favorite Chicken Tortilla Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 cup chopped onion
2 teaspoons chopped garlic
1 green bell pepper
1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
3 tablespoons tomato paste
6 cups chicken stock (You can substitute chicken broth out of a can if you don't have any chicken stock on hand.)
1 lb chicken, trimmed and cut into cubes
1/4 cup chopped fresh cilantro leaves (Or use dried cilantro is you don't have the fresh version available)
2 teaspoons lime juice or 2 teaspoons lemon juice
2 cups vegetable oil, for frying
6 corn tortillas, cut into 1/4-inch-thick strips
1 avocado, peeled, seeded, and chopped, for garnish

Preparation

In a Dutch oven or large heavy pot, heat the oil on medium-high heat.
Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes.
Add the tomato paste and cook, stirring, for 1 minute.
Add the chicken stock and bring to a simmer.
Simmer for 20 minutes.
Add the chicken and simmer for 5-10 minutes (or until chicken is completely cooked).
Add the cilantro and lime juice, and stir well.
Remove from the heat and cover to keep warm.
Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper or Season All.
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips.