CHICKEN TORTILLA SOUP

Chicken Tortilla Soup image

Provided by Deb Rosdahl

Categories Soups

Time 35m

Number Of Ingredients 16

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2 can(s) chicken breast, chunky (shred in processor)
1 Tbsp olive oil, light
1 tsp chili powder
1/2 tsp cumin
1/2 tsp sea salt, fine or coarse
1 red pepper, diced
2 clove garlic, minced or grated
1 small onion, diced
1 can(s) diced tomatoes
4 c low-sodium chicken broth
2 c water
1 blue tortilla chips, handful or more slightly crushed into large pieces
1/2 c monterey jack cheese, grated
1 bunch cilantro, fresh
1 tsp sour cream, lite or yogurt for topping
1 small avocado, diced for topping

Steps:

1. In a large soup pot, combine olive oil, shredded chicken, 1/4 tsp chili powder, cumin & salt. Cook until heated through.
2. Add onion, garlic and red pepper and cook until soft; about 6 minutes and add the remaining chili powder, tomatoes, broth and water and simmer 25 minutes.
3. Stir in a handful of blue tortilla chips.
4. Serve in individual bowls garnished with avocado, cheese, cilantro and a dollop of sour cream & serve warm.
5. Add extra tortilla chips on sides of individual soup plates, enjoy!