Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  vegetable oil
  4                     corn tortillas -- 6" in diameter
                        cut into 1" pieces
  1                cup  diced onion
  1 1/2    tablespoons  minced seeded jalapeno pepper
  5             cloves  garlic -- minced
  1         tablespoon  tomato paste
  43 1/2        ounces  whole tomatoes -- undrained
  1         tablespoon  ground cumin
  63            ounces  low-salt chicken broth
  4                     corn tortillas -- 6" in diameter
                        cut in 1/4" strips
  2               cups  boned and skinned chicken breasts -- 1 pound
                        shredded and cooked
  1                cup  diced avocado
     1/2           cup  shredded sharp cheddar cheese -- 2 ounces
     1/2           cup  chopped fresh cilantro

Preparation:

Heat oil in a large Dutch oven over medium-high heat. Add 1-inch tortilla pieces; cook 2 minutes or until crisp, stirring occasionally. Add the onion, jalapeno, and garlic; saut‚ 3 minutes. Add tomato paste and tomatoes; bring to a simmer, and cook 10 minutes. Stir in cumin and broth; bring to a boil. Reduce heat to medium, and simmer, uncovered, 40 minutes or until reduced to 8 cups. Place half of soup in a blender; process until smooth, and pour into a bowl. Repeat procedure with remaining soup. Return pureed soup to pan. Cook over medium-low heat until thoroughly heated. Arrange tortilla strips in a single layer on a baking sheet. Bake at 400 degrees for 7 minutes or until crisp; set aside.

Nutritional Information:

269 Calories (kcal); 12g Total Fat; (32% calories from fat); 29g Protein; 25g Carbohydrate; 42mg Cholesterol; 192mg Sodium