TORTILLA SOUP 2 | Just A Pinch Recipes

Ingredients

• 6 - (6-inch) corn tortillas, preferably a little old and dried out
• 1/4 cup(s) grapeseed oil, peanut oil, other high smoke-point oil
• 1/2 cup(s) chopped onion
• 2 - cloves garlic, minced
• 1 - medium anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (depending on the hotness and flavor desired. you can also mix chiles - 1 anaheim and a half jalapeño.)
• 4 cup(s) cups chicken broth or homemade chicken stock
• 1 can(s) (14.5 oz) diced tomatoes, undrained (recommended muir glen fire-roasted)
• 1 teaspoon(s) coarse salt (kosher or sea salt)
• 1 1/2 cup(s) shredded cooked chicken
• 1 - ripe avocado
• 1/2 cup(s) (2 oz) shredded monterey jack cheese (or mild cheddar)
• - chopped fresh cilantro
• 1 - lime, cut into wedges