Chicken Tortilla Soup

Ingredients

• 6 corn tortillas, preferably a little old and dried out
• 1/4 cup corn oil, peanut oil, or extra virgin olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped
• 4 cups chicken broth or homemade chicken stock
• 1 can crushed tomatoes, preferably fire-roasted
• 1/2 teaspoon coarse salt
• 1 1/2 cups shredded cooked chicken
• 1 ripe avocado
• 1/2 cup shredded Monterey Jack cheese, or mild cheddar
• Chopped fresh cilantro
• 1 lime, cut into wedges

Directions

1. If your tortillas are already a little dry and past their prime, perfect. If they’re fairly fresh, set them on a baking sheet, slide them into a 200 degrees F oven, and give them 10 to 15 minutes so they lose some moisture. Slice the tortillas in half, then slice each half into 1/4-inch strips.
2. Warm the oil in a 3-quart pot over medium-high heat. Fry the tortilla strips in 3 batches, letting each batch turn lightly golden and crunchy. Lift them out of the pot and transfer them to a paper-towel-lined plate to drain.
3. Add the chopped onions to the same pot and cook for 2 minutes, stirring often. Stir in the chopped chile and keep cooking for 2-3 minutes, until both the onion and chile have softened. Add the garlic and cook for 30 seconds longer.
4. Pour in the broth and tomatoes, then stir in the salt. Turn the heat to high and bring the soup to a boil; once it gets there, lower the heat to a gentle simmer, cover the pot, and let it cook for 15 minutes. Stir in the shredded chicken and cook just until it is warmed through.
5. When you’re ready to serve, pit, peel, and cut the avocado into 1-inch pieces. Put half of the tortilla strips into 4 individual serving bowls, then ladle the soup over them. Finish each bowl with avocado and cheese, then add the remaining tortilla strips and cilantro. Serve with lime wedges.