Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.
Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Makes 4 servings (1 1/3 cups each).
Substitution: You can substitute another cheese for the Monterey Jack -- try Cheddar, Colby-Jack or Chihuahua (Mexican melting cheese).
© 2006 and ®/™ General Mills, used with permission.
Submitted by: Muir Glen
Enjoy this spicy version of tortilla soup anytime -- you'll love the fire roasted tomato flavor!
