Zeke's Tortilla Soup By: ZEKE718

By tcasteel2000

Ingredients

• 6 skinless, boneless chicken breast halves
• 15 cups chicken broth
• 1 (14 ounce) can peeled and diced tomatoes with juice
• 1 small onion
• 3 cloves garlic
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1 teaspoon chili powder
• 1/4 cup dried oregano
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 3 cups shredded Monterey Jack cheese
• 3 avocado - peeled, pitted and sliced

Details

Adapted from allrecipes.com

Preparation

Step 1

In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender. Shred into small pieces; set asideIn a large stockpot, bring the broth to a boil, and reduce heat to a simmer. In a blender, combine the can of tomatoes, onion and garlic. Blend on high until smooth. Pour the blended mixture into the stockpot and stir in the coriander, cumin, black pepper, chili powder and oregano. Add carrots, celery and diced tomatoes with chilies. Cover pot and simmer for about 25 minutes, until vegetables are tender. Stir in shredded chicken and cook 5 more minutes.
Serve with tortillas and avocado slices