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.