| Chicken-Avocado Tortilla Soup 1/3 cup chopped onion 3 cloves garlic-chopped 3/4 tsp. ground cumin 3/4 tsp. dried oregano 1/4 tsp. chili powder 1/4 tsp. pepper 8 cups chicken broth 1 can diced tomatoes 1 can diced green chiles 10 corn tortillas 1 1/2 lbs. boned chicken breasts 1 ripe avocado fresh cilantro, salt, and shredded cheese Stir first 5 ingredients for about 1 minute until fragrant. Add broth and tomatoes (with juice) and green chilies. Bring to a boil. Cut tortillas into 1/8 inch wide strips. Add to boiling broth, the cover and simmer 15 minutes. Cut chicken into 1/2 inch pieces. Add to broth and bring back to boil over high heat. Reduce the heat, cover and let simmer until meat is white, about 5 minutes. Stir in cilantro and salt to taste. Ladle into bowls and top with thinly sliced avocado and shredded cheese. Tip: the tortillas will thicken the soup as they dissolve |
