Cooking Directions

• Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the onions, garlic and cumin and cook for 5 minutes or until the onion is tender.Stir the broth, tomatoes and pepper in the saucepan and heat to a boil. Reduce the heat to low.Tear 5 of the tortillas into pieces. Add the tortillas to the saucepot and cook for 25 minutes.While the soup is cooking, prepare the tortilla strips: Cut the remaining tortillas in half, then crosswise into 1/4-inch strips. Heat the vegetable oil in an 8-inch skillet over medium heat until hot. Add the tortillas and cook for 1 to 2 minutes or until golden brown. Drain on paper towels. Season as desired.Pour half the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the blended mixture into a large bowl.  Repeat with the remaining broth mixture. Stir in the cilantro. Season to taste.Divide the soup among 8 serving bowls. Top with the tortilla strips, avocado and green onion.  Drizzle with the lime juice.

Ingredients

• 2 tablespoons olive oil1  large onion, chopped (1 cup)2 cloves garlic, minced1 teaspoon cumin6 cups Swanson® Chicken Broth1 can  (28 ounces) diced tomatoes1 canned chipotle pepper in adobo sauce, drained and minced7 corn tortilla (6-inch)2 cups vegetable oil2 tablespoons  chopped cilantro1 cup  cubed avocado3  medium green onion, sliced (about 1/3 cup)1 tablespoon lime juice