Tortilla Soup

 

6

corn tortillas (6 inch)

1/4

cup vegetable oil

1

small onion, chopped (1/3 cup)

2

cloves garlic, finely chopped

1

medium Anaheim, poblano or jalapeño chile, seeded, chopped

1

carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)

1

can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained

1/2

teaspoon coarse (kosher or sea) salt

1 1/2

cups shredded cooked chicken

1

ripe medium avocado

1/2

cup shredded Monterey Jack cheese (2 oz)

Chopped fresh cilantro, if desired

1

lime, cut into wedges

• 1 Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Cook strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.
• 2 Heat oil remaining in saucepan over medium-high heat. Add onion; cook 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
• 3 To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls. Ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.