Easy Chicken Tortilla Soup

By KennyB07

Ingredients

• 4 c Bertolli Classico olive oil
• 10 flour tortillas
• 1 lb. roast chicken –shredded
• 1 tbsp. dry oregano
• 28 oz. can diced tomatoes
• 1 green bell pepper- diced
• 1 1/2 qt. chicken broth
• The juice from 1/2 lime
• 4 scallions –sliced
• 1 /c c fresh basil –chopped
• 1 tsp. ground cumin
• 1 tsp. salt + more to taste
• 3/4 c Queso Blanco cheese –grated
• 1 large avocado –seeded & diced
• Cilantro leaves for garnish
• Sour cream for serving

Details

Servings 4

Preparation

Step 1

Heat 3 tbsp. of the olive oil in a heavy bottom pot and sauté the onions and peppers with a pinch of salt until translucent.
Add the tomatoes, cumin, oregano and broth and bring to a gentle simmer and cook for 30 minutes. Add the shredded chicken to the pot and cook just until warmed through, a few minutes. Remove from flame, adjust seasonings and stir in the chopped basil and lime juice.
Meanwhile heat up the rest of the oil in a pot over high heat. Add the tortilla strips and fry until golden brown. Transfer to paper towels to drain.
Ladle the soup into bowls, top with a few tortilla strips, some diced avocado, a dollop of sour cream, some of the cheese and green onions. Garnish with a cilantro leaf.