Tortilla Soup

Serves 6

6 (6" diameter) yellow corn tortillas

1 tbsp. vegetable oil

- kosher salt

5 cups chicken stock

29 oz. canned roasted, diced tomatoes with chiles

1 lb. boneless skinless chicken breasts, cut into 1/2" cubes

1/2 cup chopped onion

2 cloves garlic, minced

1 tbsp. chili powder

2 tsp. ground cumin

8 oz. Kowalski's Shredded Mexican Blend Cheese

1 avocado, peeled, pitted and cubed

- chopped fresh cilantro

1 lime, cut into small wedges


Brush both sides of tortillas with vegetable oil; cut into strips 1/2" wide. Arrange in single layer on a rimmed baking sheet; sprinkle with salt. Bake in a preheated 425° oven until crisp and golden-brown (5-6 min.); set aside. In a large stockpot, combine stock, tomatoes, chicken, onion, garlic, chili powder and cumin. Bring to a boil over medium heat; reduce heat and simmer until chicken is cooked through (15-20 min.). Break several tortilla strips into bottom of each serving bowl; cover with soup. Sprinkle with cheese, avocado and cilantro. Top with remaining tortilla strips and garnish with lime wedges.