Mexican Tortilla Soup

2 cups chopped tomatoes

4 cloves garlic

1 small onion, cut into wedges

3 cups tortilla chips, divided

2 tbsp corn oil

1 tsp red pepper flakes

1/2 tsp pimenton ( smoky paprika)

4 cups chicken broth

2 (4 oz) boneless, skinless chicken breasts, cut into cubes

1/2 cup chopped cilantro

1 avocado, cut into cubes

3/4 cup dairy sour cream

2 large limes, cut into wedges (optional)

Place tomatoes, garlic, onion and 1 cup of the tortilla chips in a food processor blender; process to make a fine puree.

Heat oil in large, heavy saucepan over low heat; add puree, simmering 15-20 minutes or until flavors have blended and onion is cooked.

Add pepper flakes and pinenton, stirring to mix. Add chicken broth; bring to boiling over medium heat. Reduce heat; add chicken and simmer 10 minutes more.

Serve soup in individual bowls topped with cilantro. Serve avocado, sour cream and lives, if desired, on large platter with tortilla strips in small mounts or in individual bowls.