Mexican Chicken Soup

Serves 4 to 6
1 medium sweet potato, cubed into bite-sized pieces (peeling optional)
3 tablespoons cooking oil
1/2 medium onion, sliced thin
4 cloves garlic, minced
1/4 teaspoon ground cumin
Salt and black pepper
4 cups chicken broth
2 cups shredded cooked chicken
1 cup chopped tomatoes (cherry tomatoes sliced in half, or larger tomatoes cubed)
Juice of 1/2 lime
1/4 cup chopped cilantro (stems and leaves), plus more leaves for garnish
1 corn tortilla, cut in half, then in 1/4” strips
1/2 whole avocado, sliced
1/2 cup shredded Jack cheese, optional

In a 3-quart pot or larger, bring 6 cups of water to a boil over high heat. Add the potatoes and simmer, covered, for 5 to 7 minutes, until the potatoes are easily pierced with a knife. Drain and set aside.

In a large stockpot over medium heat, warm 2 tablespoons oil, then add the onion and sauté until soft, about 10 minutes. Add garlic, cumin, salt, pepper, and sauté another minute.

Add the chicken stock and bring to a simmer. Add the shredded chicken, tomatoes, lime juice, potatoes, and cilantro. Turn off the heat and cover.

In a small skillet over medium heat, warm the remaining 1 tablespoon oil. Add the tortilla strips and let them crisp, tossing around often, about 5 minutes or until golden. Sprinkle with salt.

To serve, ladle the soup into bowls, top with cilantro leaves, cubed avocado, shredded cheese, and a handful of tortilla strips.