INGREDIENTS:

6 Tbs. cooking oil
8 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 onion, chopped
4 large cloves garlic, smashed
1 Tbs. paprika
2 tsp.s ground cumin
1 tsp. ground coriander
1 tsp. chili powder
1/4 tsp. cayenne
1 1/2 quarts canned low-sodium chicken broth or homemade stock
3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
2 bay leaves
2 1/2 tsp. salt
1/4 cup lightly packed cilantro leaves
1 3/4 pounds boneless, skinless chicken breasts, shredded

GARNISH:

Avocado
Crispy tortilla strips
Cojita Cheese

DIRECTIONS:

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

Reduce the heat to moderately low. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, 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.

In a blender, puree the soup in batches; pour it back into the pot. Add the chicken, bring the soup back to simmer, and simmer until just cooked through; just a couple of minutes. Stir in the avocado.

To serve, put the remaining tortilla strips in bowls, top with the cheese and avocado