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Chicken-Avocado Tortilla Soup

Ingredients

  • 1/3 cup chopped onion
  • 3 cloves garlic-chopped
  • 3/4 tsp. ground cumin
  • 3/4 tsp. dried oregano
  • 1/4 tsp. chili powder
  • 1/4 tsp. pepper
  • 8 cups chicken broth
  • 1 can diced tomatoes
  • 1 can diced green chiles
  • 10 corn tortillas
  • 1 1/2 lbs. boned chicken breasts
  • 1 ripe avocado
  • fresh cilantro, salt, and shredded cheese
  1. Stir first 5 ingredients for about 1 minute until fragrant. Add broth and tomatoes (with juice) and green chilies. Bring to a boil.
  2. Cut tortillas into 1/8 inch wide strips. Add to boiling broth, the cover and simmer 15 minutes.
  3. Cut chicken into 1/2 inch pieces. Add to broth and bring back to boil over high heat. Reduce the heat, cover and let simmer until meat is white, about 5 minutes.
  4. Stir in cilantro and salt to taste. Ladle into bowls and top with thinly sliced avocado and shredded cheese.

    Note: the tortillas will thicken the soup as they dissolve

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