Back To Welcome
Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

James's Chicken Avocado Soup

1/3 cup chopped onion
3 x garlic cloves peeled, chopped
3/4 tsp ground cumin
3/4 tsp dried oregano
1/4 tsp chili powder
1/4 tsp freshly-ground black pepper
8 cup fat-skimmed chicken broth
1 can diced tomatoes - (14 oz)
1 can diced green chilies - (4 oz)
10 x corn tortillas - (6" dia)
5 1/2 lb boned skinned chicken breasts
1 x firm-ripe avocado - (1/2 lb)
2 tbl chopped fresh cilantro
    Salt to taste
1/2 cup shredded reduced-fat sharp cheddar cheese

 Method :
In a 5- to 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.
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.
Rinse chicken and cut into 1/2-inch pieces. Peel the avocado, pit, and thinly slice.
Add chicken to broth and return to a boil over high heat. Reduce heat, cover, and simmer until chicken is white in center (cut to test), about 5 minutes. Stir in cilantro and salt to taste. Ladle into soup bowls, garnish with avocado, and add cheese to taste.
This recipe yields 6 servings.
Comments: The thinly sliced corn tortillas thicken the soup as they dissolve.