Chicken Tortilla Soup 
(Serves 4)
A spicy flavorful soup with chicken, veggies and cool chunks of avocado.

Ingredients:
4 corn tortillas (5-6 inch diameter)
2 teaspoons vegetable oil

1 tablespoon vegetable oil
1 small onion, small dice
1 teaspoon chili powder
1 tablespoon tomato paste
2 skinless chicken breasts
2 cans (14 1/2-ounce) low salt chicken broth
2 cups water
2 ripe tomatoes, diced
1/2 cup canned corn
1/2 cup canned black beans, rinsed and drained
1 tablespoon fresh lime juice
1 tablespoon fresh cilantro leaves, chopped
Garnish: 1 ripe avocado, diced

Directions:

1. Preheat oven to 350 degrees F. 
2. In a large saucepan, heat the oil over medium heat and add the onion.  Cook until soft, but not brown.
3. Add the chili powder and tomato paste and stir with a wooden spoon - be careful not to burn the chili powder.
4. Stir in 1 cup chicken broth add the chicken.  Adjust the heat to simmer, cover the pan and cook until
   chicken is tender, about 15 minutes.
5. While chicken is cooking, prepare the baked tortilla strips.
6. Brush one side of tortillas with oil and cut into half, then cut into 1/4- inch strips.  
7. Spread strips on nonstick baking sheet and bake for 15 minutes or until light golden.  Cool on baking sheet and set aside.
8. When the chicken is done, carefully remove it from the pan.  Set aside to cool.
9. Add the remaining chicken broth, water, tomatoes, corn and black beans to the pan.  Bring to the boil,
   then reduce heat to simmer and cook for a further 5 minutes.
10. Cut or shred the cooled chicken into bite-sized pieces.  Stir in the chicken, cilantro and lime juice to the pan.  Remove from heat.
11. Adjust seasoning and ladle into bowls.  
12. Garnish with avocado chunks and crispy tortilla strips.