- 6 white corn tortillas, cut into 1/2" wide strips
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 tablespoon Ancho Chile Pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 2 bay leaves
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes, undrained
- 1/2 pound boneless, skinless chicken breasts, shredded
Preparation time 15mins
Cooking time 55mins
Preheat oven to 400F. Spray a cookie sheet with non-stick cooking spray. Place the tortilla strips on the baking sheet and bake for approximately 10 minutes or until crisp and golden. Remove and set aside.
Heat oil in a large saucepan. Add onion and cook 2-3 minutes. Stir in Ancho Chile pepper, garlic salt, cumin and bay leaves, cook for 2-3 minutes. Add broth and tomatoes, simmer uncovered for 30 minutes. Discard bay leaves.
To serve, place soup in a owl and add shredded chicken and tortilla strips.Top with avocado and cheese.