Tortilla Soup

I made a simplified version of a Food & Wine recipe on Taco Tuesday. I didn't feel like tacos, so I made tortilla soup instead :). It makes a lot of soup, so prepare for leftovers.

Ingredients:
1 onion, chopped
4 large cloves garlic, smashed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/4 teaspoon cayenne
1 1/2 quarts low-sodium chicken broth
3 cups canned crushed tomatoes (1 28-ounce can)
2 bay leaves
2 1/2 teaspoons salt
1/4 package frozen corn
3 small red potatoes, diced
1 jalapeno pepper, thinly sliced
1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro (optional)
1 3/4 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
Cheddar, for serving
Lime wedges, for serving
Tortilla chips, crushed, for serving

Preparation:
1. In a large heavy pot, heat oil over moderately high heat. Add the onion, garlic, and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, corn, potatoes, jalapeno, cilantro leaves, if using, and chicken. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.

2. To serve, top with the cheese and tortilla chips. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.

The whole recipe is here: Tortilla Soup