TORTILLA SOUP WITH CHICKEN AND AVOCADO

Steps:

• In frying pan over medium heat, warm 1 T of oil. Add onion and garlic and 2 tsp of cilantro. Saute until just golden brown, about 10 minutes In blender, combine sauteed mixture with tomatoes until smooth. In the same frying pan over medium-high heat, warm another T of oil Add the tomato mixture and cumin. Cook, stirring frequently, until thickened and darkened, about 5-6 minutes Transfer the mixture to a large saucepan over medium-low heat and add the chicken broth. Cover partially and stir occasionally until the soup is slightly thickened, about 20 minutes. Add the chicken breast strips and simmer until they are opaque throughout, 2-3 minutes longer. To serve, ladle into bowls. Top with tortilla strips, avocado, cheese, and crumbled chile.