My Personal Chicken Tortilla Soup (Sopa De Tortilla) - cooking recipe

Ingredients

6 tablespoons olive oil
8 corn tortillas, halved and cut crosswise into 1/2 inch strips
1 onion, chopped
4 large garlic cloves, minced
1 tablespoon spanish paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 1/2 quarts homemade chicken broth
1 (28 ounce) can crushed tomatoes, in thick puree
1 (8 ounce) can Mexican-style corn, drained
2 bay leaves
2 1/2 teaspoons salt
1/4 cup fresh cilantro, chopped, plus
3 tablespoons fresh cilantro, for garnish
1 3/4 lbs boneless skinless chicken breasts, cooked and cut into 1/2 inch pieces
1 avocado, diced into 1/2 inch pieces
1/4 lb cheddar cheese, grated
lime wedge, for garnish

Preparation

In a large, heavy pot, heat oil over moderate 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 remaining tortilla strips. Set cooked strips aside in warm oven.
Reduce heat to moderate low. Add onion, garlic and spices; cook, stirring for 5 minutes. Add broth, tomatoes, corn, bay leaves, salt, 1/4 cup cilantro, and one third of the tortilla strips. Bring to a simmer. Cook uncovered for 30 minutes; remove bay leaves. Add chicken and bring soup back to simmer; cook until just done, about 5 to 10 minutes.
To serve, put the remaining tortilla strips in bowls, top with avocado and cheese, and pour in soup. Sprinkle with chopped cilantro. Serve with lime wedges.