Chicken Tortilla Soup

01Method

1. 1

   If starting with fresh tortillas, place them on a baking sheet and dry in the oven at 200°F for 10 to 15 minutes. Cut each tortilla in half, then slice into strips about 1/4-inch wide. Heat the oil in a 3-quart pot over medium-high heat. Fry the strips in three batches until golden and crisp, then transfer to a paper-towel-lined plate to drain.

2. 2

   In the same pot, add the onion and cook for 2 minutes, stirring often. Add the chile and continue cooking for 2 to 3 minutes until both have softened. Stir in the garlic and cook for another 30 seconds.

3. 3

   Pour in the broth, tomatoes, and salt. Raise the heat to bring the soup to a boil, then reduce to a low simmer, cover, and cook for 15 minutes. Add the shredded chicken and heat through.

4. 4

   Before serving, pit, peel, and cube the avocado into roughly 1-inch pieces. Place a portion of the tortilla strips in each bowl and ladle the soup over them. Top with avocado and cheese, add the remaining tortilla strips and cilantro, and serve with lime wedges on the side.