I found this recipe over at Pioneer Woman's Tasty Kitchen website. After reading the comments I knew I had to try it. I made it for my family and they loved it. Darian said it was one of his most favorite soups.
•2 Tablespoons Olive Oil
•1 cup Chopped Onion
•⅔ cups Chopped Cilantro, Divided Use
•1 Tablespoon Minced Garlic
•14-½ ounces, weight Can Of Diced Tomatoes
•¾ Tablespoons Ground Cumin
•½ Tablespoons Chili Powder
•¼ teaspoons Cayenne Pepper
•2 whole Bay Leaves
•4 cups Chicken Broth
•2 whole Large Carrots, Sliced Thin
•1 whole Chicken Breasts, Sliced Thin
•1-½ cup Shredded Monterrey Jack Cheese, Divided Use
•¾ teaspoons Salt
•1 bag Tortilla Chips, 12 Ounce Bag
•1 whole Avocado, diced
In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
Stir in tomatoes and spices, then bring to a boil.
Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
Stir in half the cheese and 1 cup of crushed tortilla chips and combine. Remove bay leaves before serving.
Ladle soup into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.