Tortilla Soup

• 2 tablespoons olive oil
• 1 cup chopped onions
• 2 teaspoons minced garlic (or 2 cloves)
• 1 1/2 teaspoons salt (or more to taste)
• 1 1/2 teaspoon ground cumin (or more to taste)
• 1/2 teaspoon ground coriander (or more to taste)
• 1 small can tomato paste
• 6 cups chicken broth
• 1 pound cooked chicken, shredded
• 1/4 cup chopped fresh cilantro
• 2 teaspoons fresh lime juice
• 6 corn tortillas, cut into 1/4-inch-thick strips
• Toppers: chopped avocado, chopped tomatoes, queso fresco (delicious salty, crumbly, mexican cheese), chopped cilantro, lime juice, sour cream (Tillamook brand is THE BEST), and either tortilla chips or corn tortillas cut into strips, tossed in olive oil, and baked at 350 for 15-20 minutes - yum!

In large pot, heat the oil on medium-high heat. Add the onions and garlic and cook until almost translucent.  Then, add the tomato paste, chicken broth, herbs, and frozen chicken tenderloins and cook on a low boil for about 20 minutes, or until chicken is done. Fish out the chicken and shred it.  Add back the chicken and simmer for 5 minutes.  Add the cilantro and lime juice, and stir well. Garnish with toppings: avocado, tomatoes, queso fresco, tortilla stips, cilantro, lime, and sour cream.