mexican chicken tortilla soup...25 minutes

the goods:

3 teaspoons vegetable oil

2 garlic cloves, minced

1 tablespoon tomato paste

1 can (15 ounces) diced tomatoes with liquid

4 teaspoons chili powder

4 cups shredded chicken (from 1 rotisserie chicken)

10 cups chicken broth

3 corn tortillas, cut into thin strips

1/2 avocado, thinly sliced

2 ounces cheddar cheese, shredded

1/4 cup fresh cilantro leaves

1 scallion, thinly sliced

lime wedges, for serving

Preheat oven to 400 degrees. In a large pot, heat 1 teaspoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add tomato paste, diced tomatoes and liquid, and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes. Add broth and bring to a boil; season with salt and pepper.

Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, 8 minutes, tossing halfway through.

Divide chicken, avocado, cheese, cilantro, and scallion among bowls; top with broth and tortilla strips. Serve with lime wedges.