Shortcut Tortilla Soup | Oregonian Recipes

Ingredients

• 1 cup vegetable oil
• 5 6-inch corn tortillas, halved, sliced crosswise into ~-inch strips
• 1 teaspoon ground chipotle chile pepper
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 cups Versatile Tomato Soup Base (see accompanying recipe; thaw fully if frozen)
• 2 cups chicken or vegetable broth
• 1 1/2 cups cooked, shredded skinless chicken (optional)
• 1 avocado, peeled and thinly sliced
• 1/2 cup finely chopped fresh cilantro
• 3/4 cup crumbled queso fresco or shredded Monterey jack cheese