1.5 pounds chicken breast cut into 1/2-inch-wide strips
6 6-inch corn tortillas ()
32 oz fat-skimmed beef broth fat-free reduced-sodium
0.3 cup cilantro leaves fresh chopped
2 garlic clove
4 spring onion thinly sliced (white part only)
0.3 teaspoon ground coriander
0.3 teaspoon ground cumin
0.3 teaspoon ground pepper red
0.5 cup juice of lime fresh
1 onion chopped
0.5 cup mexican cheese blend fresh crumbled ( Mexican cheese)
2 cups sacremento tomato juice low-sodium
2 medium tomatoes cored halved
Equipment
food processor
bowl
frying pan
baking sheet
ladle
oven
dutch oven
Directions
Preheat oven to 40
Brush 1 side of tortillas with 1 Tbsp. oil; cut tortillas in half. Stack tortilla halves, and cut crosswise into 1/4-inch-wide strips. Arrange strips in a single layer on a lightly greased baking sheet. Season with salt and pepper.
Bake 15 minutes or until golden, stirring halfway through. Cool.
Meanwhile, heat a nonstick skillet over high heat 2 minutes.
Add tomato halves, and cook, turning occasionally, 10 minutes or until charred on all sides. (Tomatoes may stick.)
Transfer to a food processor.
Saut onion in remaining 1 Tbsp. hot oil in skillet over medium heat 3 to 5 minutes or until tender.
Add garlic; saut 2 minutes or until fragrant.
Transfer onion mixture to food processor with tomatoes; process until smooth.
Cook tomato mixture in a Dutch oven over medium-high heat, stirring occasionally, 5 minutes or until thickened. Stir in broth and tomato juice.
Add bay leaf and next 3 ingredients; bring to a boil. Reduce heat to medium-low, and simmer, partially covered and stirring occasionally, 20 minutes.
Add chicken; simmer, stirring occasionally, 5 to 7 minutes or until chicken is done.
Discard bay leaf. Stir in green onions and next 2 ingredients. Season with salt and pepper. Divide queso fresco among 4 to 6 soup bowls; top with tortilla strips. Ladle soup into bowls. Top with avocado.
