1
Warm olive oil in a large pot over medium-low heat. Add garlic and cilantro; saute for 3 minutes. Chop 4 of the tortillas into approx. 1-in. squares and add to pot; saute until softened, about 5 min.
2
While tortillas are cooking, slice chicken into bite-sizes pieces. Add chicken, pureed tomatoes, onions, chicken broth, water, tomato paste, cumin, chili powder and bay leaves; bring to a boil over high heat.
3
Reduce heat to low, add ground red pepper and simmer for 30 min., stirring occasionally.
4
While the soups simmering, preheat your oven to 400 F. Using scissors, cut the remaining tortillas into approx. 1/4 in. strips, and place on baking sheet in a single layer. Bake until lightly browned, about 7 min.
5
After the soup has simmered for 30 mins., remove the bay leaves. Then ladle a portion (about 1.5 cups) of soup into each bowl and top with the shredded cheese, diced avocado and tortilla strips.
