Chicken-Avocado Tortilla Soup

By jedrew_52

Ingredients

• 1/3 cup chopped onion
• 3 cloves garlic, peeled and chopped
• 3/4 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1/4 teaspoon chili powder
• 1/4 teaspoon pepper
• 8 cups fat-skimmed chicken broth
• 1 can (14oz) diced tomatoes
• 1 can (4oz) diced green chilies
• 10 corn tortillas
• 1 1/2 pounds boned, skinned chicken breasts
• 1 firm ripe avocado
• 2 tablespoons chopped fresh cilantro
• 1/2 cup shredded sharp cheddar cheese

Details

Servings 6

Preparation

Step 1

In a 5 to 6 quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder, and pepper until spices are fragrant, about 1 minute. Add broth, tomatoes (including juice) and green shilies. Cover and bring to a boil ovr high heat.

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

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

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 test), about 5 minutes. Stir in cilantro and salt to taste.

Ladle into soup bowls, garnish with avocado, and ass cheese to taste.