Joy's Tortilla Soup

By JoyT

Ingredients

• 6 tablespoon(s) cooking oil
• Eight corn tortillas, halved and cut crosswise into 1/4-inch strips
• 1 red onion, chopped
• 1 cup sweet red, orange and yellow peppers chopped
• 4 large cloves garlic, smashed
• 1 tablespoon paprika
• 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne
• 1 1/2 quart can chicken broth or homemade stock 3 cup(s) canned crushed tomatoes in thick puree (one 28-ounce can)
• 2 bay leaves
• 1/2 teaspoon(s) salt
• 1 can (7oz) diced green chilies
• 1/4 cup(s) lightly-packed cilantro leaves, plus 3 tablespoons chopped cilantro (optional)
• 1 3/4 pound(s) boneless, skinless chicken breasts, cut into 3/4-inch pieces
• 1 can (15oz) of Bush's black beans (drained and rinsed)
• 1 avocado, cut into 1/2-inch dice
• 1/4 pound(s) cheddar, grated
• Lime wedges, for serving

Preparation

Step 1

1. In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips.

2. Reduce the heat to moderately low. Add the onion, garlic, sweet peppers, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, diced chilies, bay leaves, salt, cilantro leaves, if using, and one-third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.

3. In a blender, puree ½ of the soup in batches; pour it back into the pot. Add the chicken, and black beans, bring the soup back to a simmer, and cook until just done, about 1 minute. Stir in the avocado.