Chicken Tortilla Soup

By hkisilywicz

Ingredients

• 1/3 cup chopped onion
• 3 cloves garlic, peeled and chopped
• 3/4 tsp ground cumin
• 3/4 tsp dried oregano
• 1/4 tsp chili powder
• 1/4 tsp pepper
• 8 cups fat-skimmed chicken broth
• 1 can (14oz.) diced tomatoes
• 1 can (4 oz.) diced green chilies
• 10 corn tortillas (6" wide)
• 1-1/2 pounds - boned, skinned chicken breasts
• 1 firm-ripe avocado (1/2 lb.)
• 2 TSP chopped fresh cilantro
• salt (to taste)
• 1/2 about 1/2 cup shredded reduced-fat sharp cheddar cheese

Details

Servings 6

Preparation

Step 1

1. in a 5- to 6-quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili power, and pepper until spices are fragrant (about 1 minute).

2. Add broth, tomatoes (including juice), and green chilies, Cover and bring to a boil over high heat.

3. Meanwhile, stack tortillas and cut into 1/8-inch-wide strips. Add to boiling broth. Reduce heat, cover and simmer for 15 min, stirring constantly.

4. Rinse chicken and cut into 1/2-inch pieces. Peel the avocado, pit, and thinly slice/chop

5. Add chicken to broth and return to a boil over high heat. Reduce heat, cover and simmer until chicken is white in center (cut to taste), about 5 min.

6. Stir in cilantro and salt to taste. Ladle into soup bowls, garnish with avocado, and add cheese to taste.