Tortilla Soup with Chicken and Avocados
Source: Photocopy from Merry - makes 10 servings

Merry and I got together a few years back and we made a commitment to cook some recipes that we had been collecting, but had yet to try.   This was one of those recipes.  The work for this went quickly with two people cooking, and was excellent.  I'd cook some extra tortilla strips that go on top - those were yummy.

9 tablespoons vegetable oil
4 6-inch corn tortillas, halved, cut crosswise into strips

8 6-inch corn tortillas, cut into bite-size pieces
1 medium onion, chopped
1/2 cup chopped fresh cilantro
6 garlic cloves, minced
2 14.5-ounce cans diced tomatoes in juice
8 cups canned low-salt chicken broth
1 1/2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
4 skinless boneless chicken breast halves
1/2 teaspoon cayenne pepper

2 1/2 cups grated Monterey Jack Cheese or cheddar cheese
3 avocados, halved, pitted, peeled, diced
Sour Cream

Heat 3 tablespoons oil in large skillet over medium heat.  Add Tortilla strips; fry until golden and crispy, stirring frequently, about 5 minutes.  Transfer to paper towels to drain.  Season immediately with salt.

Heat 6 tablespoons oil in large saucepan over high heat.  Add tortilla pieces, onion, cilantro and garlic; sauté about 3 minutes.  Stir in tomatoes with juices; bring mixture to boil.  Add broth, cumin, chili powder and bay leaves; return to boil.  Reduce heat; add chicken & cayenne. Simmer until chicken is cook through, about 15 minutes.  Using slotted spoon, remove bay leaves and transfer chicken to plate; cool.  Shred chicken breast and return to soup.  (Can be made 8 hours ahead.  Cool slightly.  Chill uncovered until cold, then cover; keep chilled.)