Tortilla Soup

From inthekitchenwithkath.com

(Adapted from a recipe in Cook’s Illustrated’s The Best Recipe: Soups and Stews)

Serves 6

6 corn tortillas

1 tablespoon oil for the soup, plus more to brush on the corn tortillas

1 medium chopped onion (about 1 cup)

2 large cloves garlic, minced

2 teaspoons chili powder

2 quarts chicken stock

2 tablespoons lime juice, plus 1 lime cut into wedges

16 – 20 ounces boneless and skinless chicken breasts, cut in half if large

1 (14.5 ounce) can diced tomatoes, drained

2 medium ripe avocadoes, peeled, pitted, and cut into 1/2-inch dice

1½ cups grated Monterey Jack cheese

2 medium jalapeno chiles, thinly sliced

½ cup packed fresh cilantro leaves (very good, but optional)

1. Preheat the oven to 350˚.

2. Place the tortillas on a large baking sheet and brush with oil.

3. Stack the tortillas and cut them in half. Then cut the halves into thin strips.

4. Spread the strips out on the baking sheet and bake for about 10 minutes, until crisp and lightly browned.

5. Heat the 1 tablespoon oil in a large pot. Add the chopped onion and cook, stirring occasionally, until it is soft and starting to brown. This will take about 5 minutes.

6. Add the garlic and chili powder and cook, stirring, for about 15 seconds.

7. Add the chicken broth and bring to a boil.

8. Add the lime juice and chicken breasts. Lower the heat to a simmer and cook for about 15 minutes, with the pot partially covered, until the chicken breasts are cooked through. (Cut the largest breast piece in half to see if it’s done.)

9. Remove the chicken from the pot and shred it into bite-sized pieces.

10. Add the tomatoes to the broth. Bring it to a boil and cook for about 5 minutes.

11. To serve, put some tortilla strips, chicken, and avocado pieces in each bowl.

12. Top with hot broth and serve.

13. Pass the cheese, jalapeno peppers, and lime wedges at the table for everyone to add to their soup. (And the cilantro, if you're using it.)