chicken tortilla soup « Amy's Gluten Free Pantry

Ingredients

• 6 corn tortillas, cut in half, then sliced cross-wise into thin strips
• about 1 c. cooking oil
• 1 small yellow onion, peeled and cut into bite-sized pieces
• cooked chicken meat from 2 breasts, cut or torn into bite-sized pieces
• 1 tsp. paprika (omit for nightshade allergy)
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. chipotle powder (omit for nightshade allergy)
• 3 c. chicken stock
• 1/2 c. shredded cheddar cheese, optional
• chopped cilantro
• 1 avocado sliced into bite-sized pieces
• wedged of lime
• shots of your favorite hot sauce (we use Cholula and Frank’s Red Hot Sauce)