Instructions: Preheat oven to 400 degrees. Lightly coat large baking sheet with nonstick cooking spray. Spread tortilla strips on baking sheet; bake 8 to 10 minutes or until crisp and golden, stirring after 5 minutes. Set aside.

Meanwhile, in large saucepan, heat oil. Add onion; cook 2 to 3 minutes. Stir in ancho pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes.

Add broth and tomatoes. Reduce heat and simmer, uncovered, 30 minutes. Discard bay leaves.
*Thicken soup, if desired. (To thicken soup: Allow soup to cool slightly; puree in blender or food processor. Return soup to saucepan and heat just before serving.) Place a few tortilla strips and a small amount of chicken in each serving bowl; add soup. Top with avocado, cheese, additional tortilla strips and cilantro, if desired.

This recipe yields 5 (1 1/4 cup) servings.

Comments: Ancho chiles are dried Poblano chiles, the most widely used dried chile in Mexico. The Ancho is dark reddish-brown with an earthy, sweet flavor and mild heat level.

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