Tortilla Soup

6 corn tortillas, cut into strips

1 1/2 T vegetable oil

1 L onion, chopped

3 garlic cloves, pressed

3/4 c cilantro, chopped

cooked chicken, chopped

5 1/4 c chicken broth

3/4 c salsa

1 ripe avocado, cubes

3 T lime juice

3/4 c jack cheese, shredded

Pre-heat oven 400 deg. Arrange tortillas strips on a cookie sheet; lightly spray with non aerosol oil pump. Bake 5-10 min. or until crispy. Watch them, as they could burn easily. Set a side. Meanwhile, in a a skillet over medium heat, saute onion and garlic in oil till onions are translucent. Add cilantro and cook for abt 1 min., until cilantro wilts. Place onions and garlic along with chicken, broth, and salsa into a soup pot or dutch oven. Bring to a boil, reduce heat and simmer for about 20 min. Ladle soup into bowls, squeeze in a little lime juice, garnish with tortilla strips, chopped avocado and cheese.