Yield
8 servings (serving size: 1 cup soup, 1/4 cup chicken, 2 tablespoons avocado, 1 tablespoon cheese, and 1 tablespoon cilantro)

How to Make It

Step 1

Heat oil in a large Dutch oven over medium-high heat. Add 1-inch tortilla pieces; cook 2 minutes or until crisp, stirring occasionally. Add the onion, jalapeño, and garlic; sauté 3 minutes. Add tomato paste and tomatoes; bring to a simmer, and cook 10 minutes. Stir in cumin and broth; bring to a boil. Reduce heat to medium, and simmer, uncovered, 40 minutes or until reduced to 8 cups.

Step 2

Place half of soup in a blender; process until smooth, and pour into a bowl. Repeat procedure with remaining soup. Return puréed soup to pan. Cook over medium-low heat until thoroughly heated.

Step 3

Arrange tortilla strips in a single layer on a baking sheet. Bake at 400° for 7 minutes or until crisp; set aside.

Step 4

Divide chicken and avocado evenly among 8 soup bowls. Pour soup into each bowl, and top with cheddar cheese, cilantro, and tortilla strips.

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