Recipe

Tortilla Soup

Ingredients
6 (6") yellow corn tortillas
1 tbsp. vegetable oil
- kosher salt, to taste
5 cups chicken broth
29 oz. canned roasted diced tomatoes with chiles (such as Muir Glen brand)
1 lb. boneless skinless chicken breasts, cut into ½" cubes
½ cup chopped onion
2 cloves garlic, minced
1 tbsp. chili powder
2 tsp. ground cumin
8 oz. Kowalski's Mexican Blend Shredded Cheese
1 avocado, peeled, pitted and cubed
- freshly chopped cilantro, to taste
1 lime, cut into small wedges, for garnish
Directions
  1. Preheat oven to 425°.
  2. Brush both sides of tortillas with vegetable oil; cut into strips ½" wide.
  3. Arrange tortilla strips in a single layer on a parchment-lined rimmed baking sheet; sprinkle with salt. Bake in preheated oven until tortillas are crisp and golden-brown (5-6 min.); set aside.
  4. In a large pot, combine next 7 ingredients (through cumin); bring to a boil over medium heat.
  5. Reduce heat; simmer until chicken is cooked through (15-20 min.).
  6. Break several tortilla strips into the bottom of 6 serving bowls; cover with soup.
  7. Sprinkle individual servings with cheese, avocado and cilantro; top with remaining tortilla strips.
  8. Garnish with lime wedges; serve immediately.