Tortilla Soup

2 T vegetable oil
½ onion, preferably white, diced small
2 cloves garlic, minced
½-1 jalapeño or serrano chili, minced
2 corn tortillas, each cut in half and then into ¼-inch strips
1 T ground cumin
1 t chili powder, such as ancho chili powder
½ bay leaf
1 c tomatoes, peeled and diced, fresh or canned
3 c chicken broth
1 t Kosher salt
1 chicken breast or thigh, cooked and diced
1 avocado
3-4 T cilantro, chopped

In a medium pot over medium-low heat, stew the onions in the oil until translucent, about 7 minutes. Add the garlic and chili and cook a few more minutes.

Add the tortilla strips and cook for 2 minutes, stirring constantly, until softened. Add the spices and stir for about a minute. Add the tomato and cook another few minutes. Finally, add the broth and season with salt. Simmer for about 30 minutes. Taste for seasoning.

Stir in cooked chicken and garnish each bowl with avocado and cilantro.