Tortilla Soup with Baked Tortilla Strips

Directions

• 1

  Heat oven to 450°F. Brush both sides of tortillas with 1 tablespoon of the oil. Cut tortillas in half; cut halves into 1/4-inch strips. Place in single layer on cookie sheets. Bake 8 to 10 minutes, stirring once halfway through baking, until strips begin to brown; cool. Strips will become crisp when cooled.
• 2

  Meanwhile, in 3-quart saucepan, heat remaining 1 tablespoon oil over medium-high heat. Cook onion in oil about 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
• 3

  To serve, divide half of tortilla strips among 6 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.