WW - Chicken Tortilla Soup with Corn and Avocado

By jlwoodruff

WW Plus - 7 pts.

Ingredients

• 1 Tbs. olive oil
• 1 onion, chopped
• 1 large garlic clove, minced
• 3/4 pound cooked skinless boneless chicken breasts, shredded
• 2 (6 in.) corn tortillas, roughly chopped
• 1 (14.5 oz) can diced fire-roasted tomatoes
• 1 cup frozen corn kernels
• 1 large red potato, scrubbed and cut into 1/2 inch dice
• 1 (32 oz) container reduced sodium chicken broth
• 1/2 haas avocado, pitted, peeled, and cut into 1/4 inch dice
• 1/3 cup chopped fresh cilantro
• 1 jalapeno pepper, seeded and thinly sliced
• 1/2 cup shredded reduced fat Monterey Jack cheese

Preparation

Step 1

1. Heat oil in large saucepan over medium heat. Add onion and garlic; cook, stirring, until onion is softened, about 5 minutes.

2. Add chicken, tortillas, tomatoes, corn, potato, and broth to pot; bring to boil over medium-high heat. Reduce heat and simmer, covered, until potato is tender, about 10 minutes.

3. Ladle soup evenly into 6 soup bowls. Top each serving with with one-sixth each of avocado, cilantro, jalapeno, and monterey jack.