I really enjoyed this soup. It’s quite tasty. The avocado gave it that “extra something”. I did half the recipe and still had leftovers to freeze. It is a little more complicated though, than some of the other Eating For Life recipes. It would be a great recipe to make during our cooler weather. Hope you enjoy it!
Prep Time: 55 minutes
- 1 tbsp olive oil
- 6 cloves garlic, minced
- 1 tbsp cilantro, chopped
- 8 corn tortillas, divided
- 8 portions chicken breast (about 2 lbs)
- 1 can (15 oz) pureed tomatoes
- 2 onions, finely chopped
- 6 cups fat-free, reduced-sodium chicken broth
- 2 cups of water
- 1 tbsp ground cumin
- 2 tsp chili powder
- 2 bay leaves
- Ground red pepper, to taste
- 3/4 cup reduced-fat cheddar cheese, shredded
- 1 avocado, peeled, pitted and diced
- Warm olive oil in a large pot over medium-low heat. Add garlic and cilantro; saute for 3 minutes. Chop 4 of the tortillas into approximately 1-inch squares and add to pot; saute until softened, about 5 minutes.
- While tortillas are cooking, slice chicken into bite-size pieces. Add chicken, pureed tomatoes, onions, chicken broth, water, tomato paste, cumin, chili powder and bay leaves; bring to a boil over high heat.
- Reduce heat to low, add ground red pepper and simmer for 30 minutes, stirring occasionally.
- While the soup is simmering, preheat your oven to 400 degrees F. Using scissors, cut the remaining tortillas into approximately 1/4″ wide strips, and place on baking sheet in a single layer. Bake until lightly browned, about 7 minutes. (They will crisp as they cool.)
- After the soup has simmered for 30 minutes, remove the bay leaves. Then ladle a portion (about 1 1/2 cups) of soup into a bowl and top with the shredded cheese, diced avocado and tortilla strips.
“Like” us on Facebook and receive a 1/2 OFF Coupon for a Body Composition and Fitness Analysis!