Name: Tortilla Soup(4 Servings)
Ingredients: 6 tbsp. cooking oil; 8 (6-inch) corn tortillas, halved and cut crosswise into 1/4-inch strips; 1 onion, chopped; 4 large cloves garlic, smashed; 1 tbsp. paprika; 2 tsp. ground cumin; 1 tsp. ground coriander; 1 tsp. chili powder; 1/4 tsp. cayenne; 1 1/2 qt. canned low-sodium chicken broth or homemade stock; 3 c. canned crushed tomatoes (in thick purée; one 28 oz. can); 2 bay leaves; 2 1/2 tsp. salt; 1/4 c. lightly-packed cilantro leaves plus 3 Tbsp. chopped cilantro (optional); 1 3/4 lb. boneless, skinless chicken breasts, cut into 3/4-inch pieces; 1 avocado, cut into 1/2-inch dice; 1/4 lb. Cheddar, grated; lime wedges (for serving)

Tortilla Soup(4 Servings)

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Tortilla Soup(4 Servings) is an impressive dinner. Made with 6 tbsp. cooking oil, 8 (6-inch) corn tortillas, halved and cut crosswise into 1/4-inch strips, 1 onion, chopped, 4 large cloves garlic, smashed and 1 tbsp. paprika, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.

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👨‍🍳 Instructions

In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips. Reduce the heat to moderately low. Add the onion, garlic and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and 1/3 of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes. Remove the

Bay leaves.

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