Tortilla soup

Ingredients:

• 12 corn tortillas
• 3 - 4 tbsp. l. corn oil
• 2 tbsp mild chili powder, such as ancho
• 1 tbsp. l. ground cumin
• 2 - 3 cloves garlic, chopped
• 2 fresh bay leaves
• 1 large onion, chopped
• A handful of fresh coriander leaves, coarsely chopped
• 1 liter of chicken broth
• 1 can (400g) canned chopped tomatoes with chilli peppers or mix 1 can canned tomatoes with 1 can (110g) can chopped green chilli peppers
• 4 pieces of skinless and boneless chicken breast
• 2 ripe avocados
• 2 limes
• 2 large jalapeno peppers, seeded and chopped, for serving
• 1 small red onion, finely chopped, for serving
• Queso fresco cheese, crumbled, for serving
• Sour cream, for serving

Preparation:

1. Preheat oven to 375°F (190°C). Cut 6 tortillas into 1-inch-thick strips, then arrange them in a single layer on a baking sheet and spray with cooking spray. Bake until richly golden, season with salt, and set aside.
2. Heat corn oil in a soup pot or large Dutch oven over medium-high heat. Cut the remaining 6 tortillas into 1-1/2-inch squares, add to the pot, and toss for 1 minute. ancho chili seasoning, cumin, garlic, bay leaf, onion, and cilantro, sprinkle with salt and black pepper, and stir to toast the spices. Fry until the onion is translucent, 12-15 minutes.
3. Pour in the broth with the tomatoes and chili peppers and bring to a boil. Add the chicken, reduce the heat slightly, and simmer for 15 minutes. Remove the chicken, slice the breasts, and then return to the soup. Remove the bay leaf before serving.
4. To serve, dice the avocado and slice the limes. Place a small amount of avocado on the bottom of each bowl and drizzle with lime juice, then ladle the soup into bowls. Serve each serving with crispy tortilla strips, jalapeños, red onions, queso fresco, and sour cream.
   
   

   Note

   
   Refrigerate the soup if you made it ahead of time. Bring to room temperature and reheat over medium heat.