Mexican Tortilla Soup

By mamapig

Ingredients

• 4 cups low sodium chicken broth
• 1/4 cup extra virgin olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1/2 inch chunks
• 2 to 3 cloves garlic, minced
• 1 large Spanish onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 tomatoes, finely chopped
• 3 to 4 jalapeno peppers, seeded and finely chopped
• fine sea salt and ground pepper
• 2 Haas avocacos
• 1 cup shredded Monterey Jack or cheddar cheese (4 ounces)
• 1/2 cup chopped fresh cilantro
• 4 Tbs. sour cream

Details

Servings 4

Preparation

Step 1

Bring the broth to a boil in a large saucepan over medium high heat, keep warm.

Meanwhile, heat the oil in a large skillet over medium heat. Add the chicken and garlic and cook until the chicken is nicely browned, 5 to 6 minutes.

Add the cooked chicken, onion, bell pepper, tomatoes, and jalapenos to the stock. Return to a boil. Reduce to a simmer, cover, and cook for 30 minutes. Add salt and pepper to taste.

Halve the avocados lengthwise, remove the pits, and peel. Cut lengthwise into 1/4" slices.

Ladle the soup into shallow soup bowls. Top each bowl with sliced avocados, cheese, cilantro, and a spoonful of sour cream.