Tortilla Soup

http://www.mnaging.org/pdf/SMP_Cookbook_printer_friendly.pdf Well, you know how much I LOVE my Mexican Food! In the last couple of years, I've discovered Tortilla Soup. I've got several recipes on here, so I thought I'd add one more. Enjoy! MissMouse Tortilla Soup 6 (6-inch) yellow corn tortillas 1 tbsp. vegetable oil Kosher salt 5 cups chicken stock 2 (14.5 oz.) cans Ro-Tel Diced Tomatoes with Medium Green Chilies 1 lb. boneless, skinless, chicken breasts cut into ½" cubes ½ cup chopped sweet onion 2 cloves garlic, minced 1 tbsp. chili powder 2 tsp. ground cumin 1 (8 oz.) pkg. Shredded Mexican Blend Cheese 1 avocado, peeled, cubed Snipped fresh cilantro 1 lime, cut into small wedges Brush both sides of tortillas with vegetable oil; cut into ½" wide strips. Arrange in single layer on jelly roll pan; sprinkle with salt. Bake on middle oven rack in a preheated 425° oven until crisp and golden brown (5-6 min.); set aside. In large stock pot, combine stock, tomatoes, chicken, onion, garlic, chili powder and cumin. Bring to a boil over medium heat; reduce heat and simmer until chicken is cooked through (15-20 min.). To Serve Break several tortilla strips into bottom of bowl; ladle soup over. Sprinkle with cheese, avocado and cilantro; squeeze lime