MEXICAN TOMATO SOUP

6 (6”) corn tortillas
2 T. canola oil, divided
2 medium tomatoes, cored and halved
1 red onion, chopped
2 T. minced garlic
1 (32-oz.) container of chicken broth
2 c. tomato juice or V-8 juice
2 bay leaves
1 t. ground cumin
½ t. ground coriander
1 t. red pepper
1 ½-2 lbs. skinned, boned chicken breast, cut into ½” strips
4 green onions, thinly sliced
½ c. fresh lime juice
¼ c. chopped fresh cilantro or parsley
½ c. crumbled queso fresco (fresh Mexican cheese)
1 medium ripe avocado, chopped
Salt, red/black pepper, garlic powder
1. Preheat oven 400. Brush 1 side of tortillas with 1 T. oil. Cut in half.
2. Stack halves and cut crosswise into ¼” wide strips.
3. Arrange strips in a single layer on lightly greased baking sheet, sprayed with PAM.
4. Season with salt and black pepper. Bake 15 minutes or until golden. Stir halfway through. Cool.
5. Place a nonstick skillet over high heat for 2 minutes.
6. Add tomato halves and cook 10 minutes or until charred on all sides. Stir occasionally, because tomatoes will stick to pan. Place in food processor.
7. Saute onion in 1 T. hot oil in skillet until tender.
8. Add garlic and cook 1 minute. Transfer the onion/garlic mixture to food processor. Process until smooth.
9. Cook tomato mixture in Dutch oven for 5 minutes, stirring occasionally, until thickened.
10. Stir in broth and tomato juice.
11. Add bay leaves, cumin, coriander and red pepper. Bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, about 20 minutes.
12. Add chicken and simmer, stir occasionally, for about 5-8 minutes or until chicken is done.
13. Discard bay leaf. Stir in green onions, lime juice and cilantro. Season to taste.
14. Divide the cheese between 4-6 bowls, ladle soup over the cheese and top with cooked tortilla strips and garnish with chopped avocado.