CHICKEN TORTILLA SOUP

PG tested

3 tablespoons olive oil, divided

3 ancho chilies, stemmed, seeded and torn into large pieces

1 (15-ounce) can fireroasted tomatoes

½ medium yellow or white onion, coarsely chopped 1 clove garlic

8 cups chicken stock or broth

2 cups roasted chicken, shredded

Salt and ground black pepper, to taste

½ cup canola oil, for frying 14 white or yellow corn tortillas, sliced into ¼-inch strips

2 avocados, pitted, peeled and cubed

1 to 2 cups shredded quesadilla or Monterey Jack cheese

2 limes, cut into wedges Chopped fresh cilantro

Heat 1 tablespoon oil over high heat and fry the torn chili pieces quickly for about 1 to 2 minutes on each side. Be careful not to burn them or they will have a bitter taste.

Puree fried chilies with tomatoes, onion and garlic in a blender. Add the remaining 2 tablespoons oil in a deep pot over high heat. Add blended ingredients and fry for about 5 minutes. Add chicken broth and simmer for 30 minutes.

Add chicken and simmer for another 10 minutes. Add salt and pepper to taste.

In a large skillet, heat canola oil over medium-high heat and fry tortilla strips until lightly browned around the edges, about 45 seconds.

Transfer to paper towels to drain.

Set out separate bowls along with avocados, cheese, lime and cilantro.

Ladle soup into bowls and top with a handful of tortilla strips. Each person can add avocados, a squeeze of lime juice, cheese and cilantro according to taste.

Serves 6 to 8.