4 corn tortillas
2 teaspoons vegetable oil
3/4 cup finely grated or puréed onion
1 garlic clove, finely minced (about 1/2 teaspoon)
3/4 cup tomato purée
1 tablespoon chopped fresh cilantro leaves
1 1/2 teaspoons mild chili powder
1 teaspoon ground cumin
6 cups chicken broth
1 bay leaf
2 tablespoons grated cheddar cheese
1/2 cup shredded cooked chicken breast (from about 1/2 breast)
1/2 cup diced avocado (see note below)
Preparation
Preheat the oven to 300 degrees F. Cut the tortillas into matchsticks. Place them in an even layer on a baking sheet and toast in the oven for about 15 minutes. Or, toast the strips by sautéing them in a dry skillet over medium heat, tossing frequently. Reserve about 1/2 cup of the strips for a garnish. Crush the remainder in a food processor or blender.
Heat the oil in a soup pot over medium heat. Add the onion and garlic and cook, stirring frequently, until they have a sweet aroma, 5 to 6 minutes.
Add the tomato purée and continue to cook for another 3 minutes. Add the cilantro, chili powder and cumin and cook for another 2 minutes.
Add the broth, crushed tortillas and bay leaf. Stir well, bring the soup to a simmer and cook for about 25 to 30 minutes. Strain the soup through a sieve.
Serve the soup in heated bowls, garnished with the shredded chicken, cheddar cheese, reserved tortilla strips and diced avocado.
Note: Avocado will turn brown if it is cut very far in advance. Avoid cutting the avocado more than 1 hour before you will need it. Once you cut it, sprinkle the diced flesh with a little lemon or lime juice and toss gently to coat all the pieces. Cover the avocado and keep refrigerated. If avocados are not in season or unavailable, substitute peeled, seeded and diced tomatoes or cucumbers.
Alternate garnish idea: Instead of making tortilla strips for a garnish, cut one of the tortillas into wedges and toast them in the oven. Mash the avocado with a little lime juice and some diced tomato to make guacamole. When ready to serve, place a dollop of the guacamole on the tortilla wedges and float these "croutons" on top of the soup. Scatter grated cheese over all. Omit the shredded chicken if desired.
