INGREDIENTS
6 tbsp
cooking oil
8
6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1
onion, chopped
4
large cloves garlic, smashed
1 tbsp
paprika
2 tsp
ground cumin
1 tsp
ground coriander
1 tsp
chili powder
1/4 tsp
cayenne
1 1/2 qt
canned low-sodium chicken broth or homemade stock
3 cups
canned crushed tomatoes in thick puree (one 28-ounce can)
2
bay leaves
2 1/2 tsp
salt
1/4 cup
lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)
1 3/4 lb
boneless, skinless chicken breasts, cut into 3/4-inch pieces
1
avocado, cut into 1/2-inch dice
1/4 lb
cheddar, grated
Lime wedges, for serving