Tortilla Soup

1/2 cup plus 2 Tbsp canola oil
1 yellow onion, thinly sliced
2 cloves, garlic, minced
1/4 cup plus 2 tsp fresh cilantro, chopped
1 (14 oz) can petite diced tomatoes
1/2 tsp ground cumin
4 cups chicken stock or prepared broth
1 skinless, boneless chicken breast (1/2 lb) cut into bite size strips
salt and pepper
4-8 corn tortillas
1 dried chili (or more to taste)
1 can sweet corn, drained
1 avocado, pitted, peeled and sliced
1/4 cup shredded Mexican cheese
2 tsp fresh lime juice
crushed red pepper

Saute onion, garlic and 2 tsp cilantro 10 minutes in 1 Tbsp oil. Combine sauteed mixture, tomatoes and chili (to taste) in a food processor and process until smooth. Heat another 1 Tbsp oil and add tomato mixture and cumin. Cook over medium-high heat, stirring frequently, until thickened and darkened (5-6 minutes). Transfer mixtue to a large soup pot over medium-low heat and add stock or broth. Cover partially and simmer until soup is slightly thickened, about 20 minutes. Add chicken strips and corn and simmer until chicken is just opaque (about 2-3 minutes) Season to taste with salt and pepper.
Cut tortillas into thin stips. In a frying pan over medium-high heat, warm 1/2 cup oil. Fry tortilla strips until crisp and browned (about 3 minutes per batch). Drain well on paper towels. As a low-fat alternative, tortilla strips can be toasted in the oven. Spray a cookie sheet with non-stick spray. Spread strips in single layer on cookie sheet. Spray again with cooking spray. Bake at 400 until golden brown. To serve, ladle soup into warmed bowls. Divide the tortilla strips, crushed red pepper, 1/4 cup cilantro, avocado, cheese, and lime juice evenly among the bowls and serve immediately.
Yield: 4 servings