Chicken Avacado Tortilla Soup

The theme I decided on for the week is soups....perhaps it is because the forecast for my area for the week is mostly rain mixed with some snow, or maybe it is because of this never ending winter we seem to be having in Utah and Idaho. In any event no matter the time of year(or part of the country), if it's a rainy day there is nothing better than soup and some hot bread!

This recipe has a lot of ingredients in it but don't be scared away by that, it is actually fairly simple!

Chicken Avocado Tortilla Soup

• 1/3 cup chopped onion
• 3 cloves garlic, minced
• 3/4 tsp ground cumin
• 3/4 tsp dried oregano
• 1/4 tsp chili powder
• 1/4 tsp pepper
• 8 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 10 corn tortillas (6 inch wide)
• 1 1/2 lbs boneless, skinless, chicken breasts
• 1-3 firm ripe avocados
• 2 Tbsp chopped fresh cilantro
• salt
• 1/2 cup shredded cheddar cheese

1. In a 5+quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder, and pepper until spices are fragrant (about 1 min). Add broth, tomatoes (including juice), and add green chilies. Cover and bring to a boil over high heat.
2. Stack Tortillas and cut into 1/8 inch wide strips. Add to boiling broth. Reduce heat, cover and simmer for 15-20 minutes, stirring occasionally. (The strips will pretty much disolve)
3. Cut chicken into 1/2 inch chunks. Peel avocado and slice or dice.
4. Add chicken (raw) to broth and return to boil over high heat. Reduce heat, cover, and simmer until chicken is white in center (about 5 minutes). Stir in cilantro and salt to taste. Garnish individual bowls with avocado and add cheese to taste. I also like to add the crunchy tortilla strips to the top (they are usually with crutons).

I know the recipe looks involved, but it really is easy! Don't be scared off, it is really good!