Chicken Tortilla Soup

My little brother was quite a picky eater when he was growing up and gave my mom trouble on most meals. I started making this in high school and my mom and I were both suprised when he ended up having 4 bowls in one sitting. We actually ended up having to supplement dinner that night with leftovers because he ate most of the pot. I know this looks like a lot of ingredients, but it does go together rather easily.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 6  tablespoons  oil
• 8 (6 inch)  corn tortillas, halved and cut crosswise into 1/4 inch strips
• 1  onion, chopped
• 4  garlic cloves, chopped
• 1  tablespoon paprika
• 2  teaspoons ground cumin
• 1  teaspoon ground coriander
• 1  teaspoon chili powder
• 1⁄2 teaspoon cayenne pepper
• 1 1⁄2 quarts  chicken stock
• 3  cups  canned crushed tomatoes in puree
• 2  bay leaves
• 2 1⁄2 teaspoons salt
• 1⁄4 cup  lightly packed cilantro leaf
• 1 3⁄4 lbs chicken breasts, cubed

• For Garnishes

• 3  tablespoons  chopped cilantro
• 1  avocado, diced
• 1  cup  grated cheddar cheese
• 1⁄2 cup  sliced black olives
• 1⁄2 cup sour cream
• 2  limes, cut into wedges
•  hot sauce

Directions

1. In a large pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until they are a pale golden color. Remove and drain on paper towels. Repeat with the remaining tortilla strips.
2. Reduce the heat to moderately low and add the onion, garlic and spices; cook, stirring for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro and 1/3 of the tortilla strips. Bring to a simmer and cook uncovered for 30 minutes, remove the bay leaves.
3. Add the chicken and bring the soup back to a simmer and cook for 5-6 more minutes.
4. Before serving add the remaining tortilla strips. Serve with garnishes of choice.