Categories: Dinner - Soup

Ingredients

• 3 tsps vegetable oil
• 2 garlic cloves, minced
• 1 Tbsp tomato paste
• 1 cup diced tomatoes with liquid (15 oz can)
• 4 tsp chili powder
• Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
• coarse salt and ground pepper
• 3 corn tortillas, cut into thin strips
• 1/2 avocado, thinly sliced
• 2 oz cotija cheese, crumbled (1/3 cup)
• 1/4 cup fresh cilantro leaves
• 1 scallion, thinly sliced
• lime wedges, for serving

Directions

1. eheat oven to 400. In a large pot, heat 1 tsp. oil over medium-high heat. Add garlic and cook until fragrant, 30 seconds. Add tomato paste, diced tomatoes and liquid and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes. Add broth and bring to a boil; season with salt and pepper.

2. Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 tsp oil. Bake until crisp and golden, 8 minutes, tossing halfway through.

3. Divide chicken, avocado, cheese, cilantro, and scallion among six bowls; top with broth and tortilla strips serve with lime wedges.

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