Directions

1. Place tomatoes, garlic, onion and 1 cup of the tortilla chips in a blender or food processor; blend to a fine purée.
2. Heat oil in a large, heavy saucepan over low heat. Add purée and simmer 15 to 20 minutes or until onion is soft.
3. Stir in red pepper flakes and pimentón. Add broth; increase heat to medium and bring to boiling. Reduce heat; add chicken and simmer 10 minutes more.
4. Ladle soup into individual bowls, top with cilantro, and serve. If desired, serve with avocado, sour cream, lime wedges and small mounds of remaining tortilla chips arranged on a large platter or in individual bowls.