1. In a Dutch oven or large heavy pot, heat the oil on medium-high heat. 2. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. 3. Add the tomato paste and cook, stirring, for 1 minute. 4. Add the chicken stock and bring to a simmer. 5. Simmer for 20 minutes. 6. Add the chicken and simmer for 5-10 minutes (or until chicken is completely cooked). 7. Add the cilantro and lime juice, and stir well. 8. Remove from the heat and cover to keep warm. 9. 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. 10. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips. ---------------------------------------------------------------------------
Nutrition
Ingredients
