Tortilla Soup

I found this recipe on the Betty Crocker website, and it is a very easy recipe and very good.

Enjoy this spicy version of tortilla soup featuring organic fire roasted tomatoes, chicken and chiles.

6 corn tortillas (6 inch)
1/4 cup vegetable oil
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano, or jalapeno chile, seeded, chopped
1 carton (32oz)Progresson reduced-sodium chicken broth (4cups)
1 can (14.5oz) Muir Glen organic fire roasted diced tomatoes, undrained
1/2 teaspoon coarse (kosher or sea) salt
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2oz) chopped fresh cilantro, if desired
1 lime, cut into wedges

1. Cut tortillas in half; cut halves in 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Cook strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain in paper towels.

2. Heat oil remaining in saucepan over medium-high heat. Add onion; cook 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, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls. Ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.