Spicy Tortilla Soup

Process onion until smooth. Measure 1 cup of onion puree and set aside: reserve remaining puree for other uses.

Heat oil in large pot over medium heat. Cook 4 chopped tortillas, garlic, and cilantro until tortillas are soft. Add 1 cup onion puree, tomato puree, and next 5 ingredients. Bring to a boil. Reduce heat and simmer 30 minutes. Remove and discard bay leaves.

Cut 3 tortillas into thin strips. Pour oil to depth of 1 inch into large heavy skillet. Fry strips in hot oil over medium heat until browned. Remove tortilla strips and salt to taste. **Alternatively strips can be sprayed with cooking spray and baked in oven until crisp.

At some point during the process you should have cooked your chicken so it will be ready to layer in bowls once the chips are done. **A quick tip is to get the precooked chicken at the grocery store and dice up.

You need to serve the soup after the chips are done because the chips are tastier when still warm.

In each soup bowl place chicken, avocado, cheese, and some tortilla strips the ladle soup over. Garnish with more cheese and tortilla strips.