Chicken-Avocado Tortilla Soup

This is a great soup!! Ross & Hedge love this!!

Yield: 6 servings ( Serving Size: servings )
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  • 1/3 cup chopped onion
  • 4 gloves garlic, peeled & chopped
  • 1 1/2 teaspoon ground cumin
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 8 cups fat skimmed chicken broth (5 cans of 14 oz broth)
  • 1 can (14 oz) diced tomatoes
  • 1 can (6 oz) diced greem chilies
  • 14-18 corn tortillas (may need more)
  • 1.5 pounds boned, skinned, chicken breasts
  • 1 firm ripe avocado
  • 2 Tablespoons chopped fresh cilantro
  • Salt
  • 1/2 cup reduced-fat sharp cheddar cheese (about)


  1. In a 5-6 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 boil over 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 acocado, pit, and thinly slice.

  4. Add chicken to broth and return to a boil over high heat. Reduce heat, cover, and sinner until chicken is white in center (cut to test), about 5 minutes. Stir in cilantro and salt to taste. Ladle soup into bowls, garnish with avocado, and add cheese to taste.
November 2012

This recipe is a personal recipe added by JohnsonFam and has not been tested or endorsed by MyRecipes.

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