Ancho Tortilla Soup

Preheat the oven to 400 degrees F. and coat a large baking sheet with a nonstick cooking spray.  Spread the tortilla strips on the baking sheet and bake them for eight to ten minutes. Theyre done when they turn crisp and golden. Set the chips aside.

Heat the oil in a large saucepan and add the onion. Cook for two to three minutes, or until the onion begins to soften.  Add the chile pepper, minced garlic, cumin and bay leaf. Continue cooking for another few minutes.  Add the broth and the tomatoes to the mixture. Reduce the heat and simmer, uncovered, for about 20 to 30 minutes. Remove the bay leaves.

Place a few toasted tortilla chips and a small amount of chicken into each serving bowl. Add the soup.  Top with the chopped avocado, the cheese, and the cilantro.