Authentic Tortilla Soup Recipe from Mexico with Chicken, Avocado and Spices

Ingredients

• 8 (6 inches) corn tortillas
• 2 cups thinly sliced onion
• 3/4 tsp salt
• 1/2 tsp coarsely ground black pepper
• a dash of ground allspice
• 3 lb (1.36 kg) chicken pieces, skinned
• 3 (14 oz (397 g)) cans fat-free, less-sodium chicken broth
• 2 garlic cloves, crushed
• 1 carrot, cut into 3 pieces
• 1 celery stalk, cut in half crosswise
• 1 bay leaf
• 1/4 cup ground red chiles
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 1 cup diced peeled avocado
• 1/2 cup fat-free sour cream
• 2 tbsp chopped fresh cilantro