MEXICAN CHICKEN TORTILLA SOUP

1 Tbsp. olive oil

1 medium onion, diced

3 cloves garlic, finely chopped

2 chicken breasts, boneless, skinless

1-2 4-ounce cans diced green chilies, drained

3 cups chicken broth

4 cups canned, diced tomatoes with juice Pinch of salt

1/4 tsp. pepper

2 tsp. cumin

1/2 cup fresh cilantro, chopped

4 6-inch corn tortillas, cut into 1/4-inch strips

1 cup cheddar cheese, coarsely grated

1 small lime, cut into wedges

1 avocado, peeled and diced just before serving

Serves 6.

Heat oil in large pot over medium heat. Add onion and garlic; saute 2 to 3 minutes or until soft. Add chicken breasts, chilies, chicken broth, tomatoes, salt, pepper and cumin. Bring to a boil, lower heat, simmer for 15 minutes or until chicken is cooked. Remove chicken, allow to cool slightly, shred with a fork, and return to pot. Simmer for an additional 10 minutes, and adjust seasonings as required. Serve in soup bowls. Top each bowl with cilantro, tortilla strips, cheese, a squeeze of lime and diced avocado. For added crunch, fry tortilla strips in 1/4 cup oil until crisp; drain, and lightly salt before adding to bowl.