In a large, heavy pot, heat oil over moderate high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with remaining tortilla strips. Set cooked strips aside in warm oven.
Reduce heat to moderate low. Add onion, garlic and spices; cook, stirring for 5 minutes. Add broth, tomatoes, corn, bay leaves, salt, 1/4 cup cilantro, and one third of the tortilla strips. Bring to a simmer. Cook uncovered for 30 minutes; remove bay leaves. Add chicken and bring soup back to simmer; cook until just done, about 5 to 10 minutes.
To serve, put the remaining tortilla strips in bowls, top with avocado and cheese, and pour in soup. Sprinkle with chopped cilantro. Serve with lime wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	347.07 Kcal (1453 kJ)
Calories from fat	197.54 Kcal
		% Daily Value*
Total Fat	21.95g	34%
Cholesterol	39.76mg	13%
Sodium	1284.83mg	54%
Potassium	411.55mg	9%
Total Carbs	23.2g	8%
Sugars	1.26g	5%
Dietary Fiber	2.66g	11%
Protein	14.76g	30%
Vitamin C	11.7mg	20%
Iron	1.5mg	8%
Calcium	110.4mg	11%

Amount Per 100 g
Calories	138.1 Kcal (578 kJ)
Calories from fat	78.6 Kcal
		% Daily Value*
Total Fat	8.73g	34%
Cholesterol	15.82mg	13%
Sodium	511.23mg	54%
Potassium	163.75mg	9%
Total Carbs	9.23g	8%
Sugars	0.5g	5%
Dietary Fiber	1.06g	11%
Protein	5.87g	30%
Vitamin C	4.7mg	20%
Iron	0.6mg	8%
Calcium	43.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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