Chicken Tortilla Soup

How to Make

• Step 1: In a small frying pan, heat the oil over medium heat. Add the tortilla strips in a single layer, working in batches. Fry until crisp and golden brown and remove to a plate lined with paper towels. Set aside until serving time. You can also perform this step after step #'s 6 and 7 while the soup is simmering.

• Step 2: Cut chicken into 3/4 inch chunks, set aside

• Step 3: In a large, heavy bottomed pan, melt the butter. Add the celery and onion and sauté for five minutes, stirring frequently so it doesn't brown.

• Step 4: Add the garlic, jalapeno and cumin. Saute for three minutes. Do not allow to brown or burn. Season with the salt and pepper.

• Step 5: Add the chicken and cook until the chicken changes color and begins to cook, about five minutes.

• Step 6: Add the broth and bring to a boil. Add the corn and the green chiles, return to a boil and then reduce to simmer for about 2 minutes.

• Step 7: Add the tomatoes, return to a boil, then reduce to a simmer for another 5 minutes.

• Step 8: Add the cream cheese (DO NOT substitute with yogurt, as suggested in the Editorial Notes) and stir until melted and completely distributed. Simmer, stirring frequently, for three minutes. Taste and adjust seasoning if necessary.

• Step 9: To serve, ladle into soup bowls, then top with minced cilantro, diced avocado and the tortilla strips.