Tortilla Soup

This may seem a little strange for the summer, but I love soup all year. Tortilla is one of my favorites. This recipe is also a little more complicated than others that I have shared with you but it is worth it.



7 Large Tortilla chips Broken up but not crumbs
1 onion, chopped
4 large cloves garlic, smashed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/4 teaspoon cayenne
1 1/2 quarts canned low-sodium chicken broth
3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
2 bay leaves
2 1/2 teaspoons salt
1/4 cup lightly-packed cilantro leaves
3 cups chopped chicken (You can either cut chicken breasts into cubes & cook them in the soup or use a rotisserie chicken & chop up the breast meat)
1 avocado, cut into 1/2-inch dice
1/4 pound cheddar, grated
Lime wedges, for serving

Let's get cooking!

Heat 4 Tablespoons Vegetable oil to a medium heat
Add the onion, garlic, and spices; cook, stirring, for 5 minutes
Add the broth, tomatoes, bay leaves, salt, cilantro leaves and 4 tortilla chips in pieces
Bring to a simmer
Cook, uncovered, for 30 minutes; remove the bay leaves
In a blender, puree the soup in batches; pour it back into the pot
Add the chicken, bring the soup back to a simmer, and cook until just done, about 1 minute
Stir in the avocado.
To serve, put the remaining tortilla strips in bowls, top with the cheese, and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges
I love cornbread with tortilla soup and maybe a nice Spanish red wine.