Chicken Avocado Tortilla Soup

15

Minutes Prep Time

40

Minutes Cook Time

6

Servings

INGREDIENTS

2 oz grape seed oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
8 cups chicken broth
1 (14 oz) can diced tomatoes
1 (4 oz) can diced green chilies
10 small white corn tortillas
1½ lb boneless, skinless chicken breasts, diced
Kosher salt and ground black pepper
1 firm-ripe avocado, diced
2 tablespoons cilantro, chopped
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.