Ancho Tortilla Soup

Ancho Tortilla Soup

1 package white corn tortillas (14.5 oz), halved and cut into 1/2 inch strips
2 Tbs. olive oil
1 cup onion, chopped
1 Tbs. Ancho Chile Pepper, (I used 1/2 Tbs. of my homemade pepper seasoning)
1 tsp. garlic powder
1 tsp. ground cumin
2 Bay leaves
4 (14.5 ounces) can chicken broth
1 (14.5 ounces) can diced tomatoes, undrained
2 boneless chicken breasts, cooked and shredded
chopped avocado, sprinkled with lemon juice (optional)
chopped fresh cilantro
cheddar cheese, shredded
Preheat oven to 400 degrees. Lightly coat large baking sheet with nonstick cooking spray. Spread tortilla strips on baking sheet; bake 8 to 10 minutes or until crisp and golden, stirring after 5 minutes. Set aside.
Meanwhile, in large saucepan, heat oil. Add onion; cook 2 to 3 minutes. Stir in ancho pepper, garlic, cumin, and bay leaves; cook and stir 2 to 3 minutes.
Add broth and tomatoes. Reduce heat and simmer, uncovered for 30 minutes. Discard bay leaves. Thicken soup, if desired. Place a few tortilla strips and a small amount of chicken in each serving bowl; add soup. Top with avocado, cheese, additional tortilla strips and cilantro.
If you desired to thicken the soup, then allow the soup to cool slightly. Add to blender or food processor and puree until smooth. Return soup to saucepan and heat just before serving.