Ingredients

• 6 (6 inch) white corn tortillas, halved, cut into 1/2 inch strips
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 tablespoon dried ancho chile powder
• 2 bay leaves
• 1 (32 ounce) carton chicken broth
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 lb boneless chicken breast, cooked and shredded
• chopped avocado, sprinkled with (optional)
• lemon juice (optional)
• shredded monterey jack cheese (optional)
• chopped fresh cilantro (optional)

Instructions

1. Preheat oven to 400°.

2. Lightly coat large baking sheet with non stick cooking spray.

3. Spread tortilla strips on baking sheet; bake 9 to 10 minutes or until crisp and golden, stirring after 5 minutes.

4. Set aside.

5. Meanwhile, in large saucepan, heat oil.

6. Add onion; cook 2 to 3 minuts.

7. Stir in ancho pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes.

8. Add broth and tomatoes.

9. Reduce heat and simmer, uncovered, 30 minutes.

10. Discard bay leaves.

11. Thicken soup, if desired (see note).

12. Place a few tortilla chips and a small amount of chicken in each serving bowl; add soup.

13. top with avocado, cheese, additional tortilla strips and cilantro, if desired.

14. Note:To thicken soup, allow to cool slightly; puree in blender or food processor.

15. Return soup to saucepan and heat just before serving.