Chicken-Avocado Tortilla Soup
A Uncategorized recipe with chopped onion, garlic peeled and chopped, ground cumin. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
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.
chopped onion(1/3 c)garlic peeled and chopped(3 cloves)ground cumin(3/4 tsp)dried oregano(3/4 tsp)chili powder(1/4 tsp)pepper(1/4 tsp) - 2
Add broth, tomatoes (including juice) and green chilies.
chili powder(1/4 tsp)fat-free chicken broth(8 c)14 oz can diced tomatoes(1)4 oz can diced green chilies(1) - 3
Cover and bring to a boil over high heat.
- 4
Meanwhile, stack tortillas and cut into 1/8-inch wide strips.
corn tortillas 6-inch wide(10) - 5
Add to boiling broth.
fat-free chicken broth(8 c) - 6
Reduce heat, cover and simmer for 15 minutes, stirring occasionally.
- 7
Rinse chicken and cut into 1/2-inch pieces.
fat-free chicken broth(8 c)chicken breasts boneless and skinless(1 1/2 lb) - 8
Peel the avocado, pit and thinly slice.
firm-ripe avocado(1) - 9
Add chicken to broth and return to a boil over high heat.
fat-free chicken broth(8 c)chicken breasts boneless and skinless(1 1/2 lb) - 10
Reduce heat, cover and simmer until chicken is white in center (cut to test), about 5 minutes.
fat-free chicken broth(8 c)chicken breasts boneless and skinless(1 1/2 lb) - 11
Stir in cilantro and salt to taste.
fresh cilantro chopped(2 tbsp)salt to taste - 12
Ladle into soup bowls, garnish with avocado and add cheese to taste.
firm-ripe avocado(1)salt to tasteshredded reduced-fat sharp cheddar cheese(1/2 c) - 13
Makes 6 servings.
- 14
The thinly sliced corn tortillas thicken the soup as they dissolve.
corn tortillas 6-inch wide(10)
Rate this recipe
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Chicken-Avocado Tortilla Soup
A Uncategorized recipe with chopped onion, garlic peeled and chopped, ground cumin. Ready in –, serves 6.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
14 steps- 1
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.
chopped onion(1/3 c)garlic peeled and chopped(3 cloves)ground cumin(3/4 tsp)dried oregano(3/4 tsp)chili powder(1/4 tsp)pepper(1/4 tsp) - 2
Add broth, tomatoes (including juice) and green chilies.
chili powder(1/4 tsp)fat-free chicken broth(8 c)14 oz can diced tomatoes(1)4 oz can diced green chilies(1) - 3
Cover and bring to a boil over high heat.
- 4
Meanwhile, stack tortillas and cut into 1/8-inch wide strips.
corn tortillas 6-inch wide(10) - 5
Add to boiling broth.
fat-free chicken broth(8 c) - 6
Reduce heat, cover and simmer for 15 minutes, stirring occasionally.
- 7
Rinse chicken and cut into 1/2-inch pieces.
fat-free chicken broth(8 c)chicken breasts boneless and skinless(1 1/2 lb) - 8
Peel the avocado, pit and thinly slice.
firm-ripe avocado(1) - 9
Add chicken to broth and return to a boil over high heat.
fat-free chicken broth(8 c)chicken breasts boneless and skinless(1 1/2 lb) - 10
Reduce heat, cover and simmer until chicken is white in center (cut to test), about 5 minutes.
fat-free chicken broth(8 c)chicken breasts boneless and skinless(1 1/2 lb) - 11
Stir in cilantro and salt to taste.
fresh cilantro chopped(2 tbsp)salt to taste - 12
Ladle into soup bowls, garnish with avocado and add cheese to taste.
firm-ripe avocado(1)salt to tasteshredded reduced-fat sharp cheddar cheese(1/2 c) - 13
Makes 6 servings.
- 14
The thinly sliced corn tortillas thicken the soup as they dissolve.
corn tortillas 6-inch wide(10)
Rate this recipe
