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
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.