Tortilla Soup

6 (6-inch) corn tortillas (preferably a little dried out)
¼ cup grapeseed oil or peanut oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 teaspoon Cumin
1 cup corn
1 stalk celery, chopped
1 medium Anaheim, poblano, or jalapeno chili (seeded and chopped)
4 cups chicken broth or chicken stock
1 can (14.5 oz.) diced tomatoes, undrained
½ teaspoon coarse salt (kosher or sea salt)
1 ½ cups shredded cooked chicken
1 ripe medium avacado
½ cup shredded Monterey Jack cheese
Chopped fresh cilantro
1 lime, cut into wedges

If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200 degrees for 10-15 minutes to dry them out a bit. Cut tortillas in half; cut halves into ¼-inch strips. In a 3 quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan, drain on paper towels, set aside.
Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chili; cook 2-3 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.
To serve, peel and pit the 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. Serves 4.

WWPP = 9pts

Number of Servings: 4

Recipe submitted by SparkPeople user THERESEADDY.