Chicken Avocado Tortilla Soup

This soup is quick, incredibly simple, and packed with southwestern flavor. Garnish with fresh avocado, cilantro and cheese.

Chicken Avocado Tortilla Soup
Serves 6
This soup is quick, incredibly simple, and packed with southwestern flavor. Garnish with fresh avocado, cilantro and cheese.
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Ingredients
  1. 2 oz grape seed oil
  2. 1 medium onion, diced
  3. 3 cloves garlic, minced
  4. 1 teaspoon ground cumin
  5. 1 teaspoon dried oregano
  6. 1 teaspoon chili powder
  7. 8 cups chicken broth
  8. 1 (14 oz) can diced tomatoes
  9. 1 (4 oz) can diced green chilies
  10. 10 small white corn tortillas
  11. 1 1/2 lb boneless, skinless chicken breasts, diced
  12. Kosher salt and ground black pepper
  13. 1 firm-ripe avocado, diced
  14. 2 tablespoons cilantro, chopped
  15. 1 cup shredded cheddar cheese
Instructions
  1. Add grape seed oil in a 6-quart stock pot over medium heat. Stir in onions, garlic, cumin, oregano and chili powder; cook until spices are fragrant, about 1 minute. Add broth, tomatoes and green chilies; cover and heat to a boil over high heat.
  2. Stack corn tortillas and cut into 1/8-inch wide strips. Add to boiling broth; reduce heat, cover and simmer 15 minutes, stirring occasionally.
  3. Add chicken to soup; return to a boil over high heat. Reduce heat; cover and simmer until chicken is white in center, about 5 minutes. Stir in cilantro; season to taste with salt and pepper.
  4. Ladle into soup bowls, garnish with avocado, cilantro and cheese.
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