Wednesday, April 11, 2007

Chicken Avocado Tortilla Soup

Prep and Cook Time: About 30 minutes
Makes: 6 servings

1/3 cup chopped onion
3 cloves garlic, peeled and chopped
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon chilipowder
1/4 teaspoon pepper
8 cups fat-skimmed chicken broth
1 can (14 oz) diced tomatoes
1 can (4 oz) diced green chilies
10 corn tortillas (6 in. wide)
1 1/2 pounds boned, skinned chicken breasts
1 firm-ripe avocado (1/2 lb.)
2 tablespoons chopped fresh cilantro
Salt
About 1/4 cup shredded sharp cheddar cheese

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 chilies. Cover and bring to a Boilover high heat.

2. 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.

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

4. 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 add cheese to taste.

** We put sour cream and hot sauce on top or ours and served with cornbread.

2 comments:

Tinkerbell said...

just wanted to let you know....i tried another chicken tortilla soup recipe to see how it compared to this one and i just have to report that this one is waaaaaaaay better. so next time i'm making this recipe again. yummy.

krissymissy said...

Yummy...I have made this recipe twice in the last week and it is awesome.