Chicken Tortilla Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 10 corn tortillas
• 1 tablespoon canola oil
• 1 medium sized onion, minced
• 1 teaspoon minced fresh garlic
• 8 cups chicken broth
• 2 cups diced cooked chicken breasts
• 1/2 teaspoon ground cumin
• 1 medium green pepper, cut into thin strips
• 2 tablespoons chopped fresh cilantro
• 2 medium tomatoes, peeled and chopped
• 1 medium avocado, peeled and diced
• 6 ounces reduced-fat monterey jack cheese
• 3/4 cup thick & chunky salsa

Recipe

• 1 heat oven to 400 degrees. spray both sides of tortillas with cooking spray. stack and cut into 1/2 inch wide stripes, then cut in half crosswise. spread the strips evenly on an ungreased baking sheet and bake for 8 to ten minutes, turning once, until crisp and brown. remove the pan from the oven and set aside.
• 2 in a large pot heat the oil over medium heat. add the onion and garlic and cook over medium low heat for 3-4 minutes. stirring often until softened.
• 3 add the broth, chicken, and cumin. bring to a rapid boil over high heat. add pepper. reduce to medium and boil gently for 5 minutes or until the pepper is crisp tender. stir in cilantro.
• 4 divide tortillas, tomato, avocado, cheese and salsa among 6 bowls. ladle the soup into the bowls and top with sour cream if you would like.