A deliciously spicy chicken and tortilla soup that is sure to become a family favorite. Omit the cayenne pepper for a tamer version.

Lively Tortilla Soup

3 tablespoons vegetable oil - divided use
8 corn tortillas, chopped
1 1/2 teaspoons chopped garlic
4 cups chicken broth
2 cups chopped onion
1 (14.5-ounce) can diced tomatoes
3/4 cup tomato paste
1/4 cup fresh lime juice
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
3 bay leaves
1/4 cup chopped fresh cilantro
2 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon white pepper
1 avocado, pitted, peeled and sliced for accompaniment
Shredded Monterey Jack cheese for accompaniment

1. In a large kettle heat 1 tablespoon oil. Add tortillas and garlic. Sauté until tender. Add broth, onion, tomatoes, tomato paste, lime juice, cumin, cayenne pepper and bay leaves. Simmer for 20 minutes. Add cilantro.
2. Remove the bay leaves then blend the mixture briefly in a food processor. Strain.
3. In a saucepan over medium heat, cook chicken breasts in 1 tablespoon oil, cool and cut into strips. Add the chicken to the soup with salt and white pepper. Heat thoroughly. Serve topped with avocado and Monterey Jack cheese.

Makes 8 servings.