Chipotle Taco Soup

Ingredients

• 4 6-inch corn tortillas, cut into 1/2-inch-wide strips
• 2 tablespoons olive oil
• kosher salt and black pepper
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 to 2 tablespoons chopped canned chipotle chilies in adobo sauce
• 1/2 teaspoon ground cumin
• 4 cups low-sodium chicken broth
• 1 28-ounce can whole peeled tomatoes in puree
• 6 boneless, skinless chicken thighs (1 3/4 pounds total)
• 1 tablespoon fresh lime juice
• 2 ounces Cheddar, grated (about 1/2 cup)
• cut-up avocado, cilantro sprigs, and lime wedges for serving

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