This recipe is an adaption of chef Emeril Lagasse's favorite tortilla soup recipe. It is great for cooking for a potluck or just for your own family. It is relatively easy to make, but a real winner for taste.
In a Dutch oven or large heavy pot, heat the oil on medium-high heat.
Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes.
Add the tomato paste and cook, stirring, for 1 minute.
Add the chicken stock and bring to a simmer.
Simmer for 20 minutes.
Add the chicken and simmer for 5-10 minutes (or until chicken is completely cooked).
Add the cilantro and lime juice, and stir well.
Remove from the heat and cover to keep warm.
Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper or Season All.
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips.