Tortilla Soup

Ingredients

• 6corn tortillas
• 3 tbspvegetable oil
• 1 mediumyellow onion, finely chopped
• 3 clovesgarlic, minced
• 14.5 ozcanned diced tomatoes with juice
• 4 ozcanned mild diced green chiles
• 4 cupschicken or vegetable broth
• 1 tspground cumin
• 1/2 tspchili powder
• 1 tspsalt
• 1fresh lime, cut into wedges
• 1/4 cupfresh cilantro, chopped
• 1 mediumavocado, diced
• 1/2 cupshredded Monterey Jack cheese

Instructions

1. 1

   Slice the corn tortillas into thin strips about 1/4-inch wide. Heat 2 tbsp vegetable oil in a soup pot or Dutch oven over medium-high heat. Fry the tortilla strips in batches until crisp and golden, about 2 minutes per batch. Transfer to a paper towel-lined plate and lightly salt.

2. 2

   Add the remaining 1 tbsp oil to the pot over medium heat. Add the chopped onion and cook until translucent and softened, about 4 to 5 minutes.

3. 3

   Stir in the minced garlic, ground cumin, and chili powder. Cook for 30 to 45 seconds until fragrant.

4. 4

   Pour in the diced tomatoes with their juices, green chiles, broth, and 1 tsp salt. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld.

5. 5

   Squeeze the juice of half a lime into the broth. Taste and adjust salt or lime juice as needed.

6. 6

   Ladle hot soup into bowls. Generously top each bowl with crispy tortilla strips, diced avocado, cilantro, and shredded Monterey Jack cheese.