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Chicken Tortilla Soup

6 servings

• 1 cooked chicken
• 6 cups (48 ounces) chicken broth
• 1/4 cup vegetable oil
  (divided use)
• 6 corn tortillas,
  cut in 1/4-inch strips
• 1/2 large onion, diced
• 3 cloves garlic, minced
• 1 (10-ounce) can diced tomatoes with green chiles
• Lime wedges
• 1/2 cup chopped cilantro
• 1 cup cubed Mexican cheese,
  such as queso fresco,
  or shredded Mexican-style cheese blend
• 1 avocado, pitted, peeled and diced

Pull meat off chicken and dice into bite-size pieces. Refrigerate until ready to use. Discard skin and bones, or place in saucepan with chicken broth.

Bring to a simmer, cover and cook about 20 minutes. Strain, discarding skin and bones. Refrigerate broth and discard fat from top. (This is optional; you can use plain chicken broth.)

Put 2 tablespoons oil in a skillet. Working in batches if necessary, add tortilla strips and cook until lightly brown and crisp. Remove with a slotted spoon and drain on paper towels.

Heat remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion, cover, reduce heat and cook about 10 minutes, until softened. Uncover and add garlic. Cook 1 to 2 minutes. Increase heat to medium.

Add tomatoes and about half the tortilla strips. Add the broth, then bring to a boil. Remove from heat and cool slightly. Puree in the pot using an immersion blender, or in a countertop blender in batches, working carefully.

Return soup to stove over medium heat. Stir in chicken. To serve, place a few tortilla strips in a bowl. Top with soup, then garnish with lime wedges, cilantro, cheese and avocado.

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