Chicken Tortilla Soup

By amt2mf

Ingredients

• 2 boneless, skinless chicken breasts
• 2 T olive oil
• 1 t chili powder
• 1/2 t cumin
• 1/1 t salt
• 1 small onion, diced
• 2 cloves garlic
• 1 red pepper, diced
• 1 can chopped and diced tomatoes
• 4 c low sodium chicken broth
• 2 c water
• 5 whole corn tortillas, cut into thin strips
• 1 avocado, diced
• 1/3-1/2 c grated monterey jack cheese
• 1 bunch cilantro
• low fat sour cream, crema, or plain yogurt

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 375. Rub chicken with 1 T olive oil, 3/4 t chili powder, cumin, and salt. Roast until cooked through but tender and juicy, about 30 min. Set aside to cool.

2. Heat the remaining olive oil in a medium soup pot over med heat. Add onion, garlic, and pepper and cook until soft, about 6 min. Add the remaining chili powder, tomatoes, broth , and water, and simmer for 25 min. While the soup cooks, shred the chicken. Stir in the chicken and tortillas.

3. Garnish with avocado, cheese, cilantro, and a dollop of sour crea, and serve warm.