Tortilla Soup

Ingredients
10 corn tortillas
1 Tbsp vegetable oil
1 medium onion, minced
1 tsp minced fresh garlic
8 C chicken broth
2 C diced cooked chicken(I shred a rotisserie chicken or use leftovers)
1/2 tsp cumin
1 medium bell pepper, seeded and julienned
2 Tbsp chopped fresh cilantro
2 medium tomatoes, peeled and chopped
1 medium avocado, peeled and diced
6 oz. Monterey Jack cheese, diced
3/4 C medium-spicy thick and chunky salsa
Sour cream for garnish

• Heat oven to 400.
• Spray both sides of tortillas with cooking spray. Stack and cut into 1/2'' wide strips, then cut in 1/2 cross-wise. Spread strips on an ungreased cookie sheet, sprinkle with salt, and bake 8-10 min, turning once, until crisp and brown.
• Heat oil in 4-6 quart pot. Add onion and garlic, cook until softened.
• Add broth, chicken, and cumin. Bring to a rapid oil over high heat. Add bell pepper. Reduce heat and boil gently 5 min until pepper is crisp-tender. Stir in cilantro.
• Divide tortilla strips, tomatoes, avocados, cheese and salsa among 6 bowls. Ladle soup into bowls and top with sour cream.