Ingredients

• 8 6-inch corn torillas cut into strips
• 1 onion
• 4 large garlic cloves
• 1 tbsp paprika
• 2 tsp cumin
• 1 tsp chili powder
• 1/4 tsp cayenne
• 1 1/2 quarts chicken broth
• 3 cups canned crushed tomatoes
• 2 1/2 tsp salt
• 1 3/4 pounds chicken
• 1 avocado
• 1/4 cheddar cheese

Directions

1. In large heavypot, heat the oil over moderately high heat.

2. Add half the tortilla strips and cook.

3. Reduce the heat to moderately low.

4. Add onion, garlic and spices for 5 minutes.

5. Add broth, tomatoes, cilantro and tortilla strips.

6. Bring to simmer.

7. Cook, uncovered for 30 minutes.

8. Top with the cheese and avocado.

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