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Chicken-Avocado Tortilla Soup

By: Sunset magazine

"A spicy tomato-based soup with a Southwestern flair. All of the most popular Mexican flavors bend beautifully in this quick soup."

Rate/Review | Read Reviews (13)

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/3 cup chopped onion
3 cloves garlic, peeled and chopped
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon chili powder
1/4 teaspoon pepper
8 cups fat-free chicken broth
1 (14.5 ounce) can diced tomatoes
1 (4 ounce) can diced green chiles
10 (6 inch) corn tortillas
1 1/2 pounds boned, skinned chicken breasts
1 (1/2 pound) firm ripe avocado
2 tablespoons chopped fresh cilantro
Salt
1/2 cup shredded reduced-fat sharp Cheddar cheese

Directions

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.

Footnotes

The thinly sliced corn tortillas that Audrey Thibodeau of Gilbert, Arizona, adds to this dish thicken the soup as they dissolve.
Reprinted with permission of Sunset® magazine. All rights reserved.

Nutritional Information

Amount Per Serving Calories: 361 | Total Fat: 9.9g | Cholesterol: 71mg Powered by ESHA Nutrient Database

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Reviewed on Oct. 1, 2003 by SLHD27

Delicious! It is a #1 hit--restaurant quality flavor. I love this soup! I take it to family...

Reviewed on Oct. 9, 2003 by JPERSON

I think this soup had great flavor. Kid friendly. (Not too spicy.) I used leftover cooked...

Reviewed on Feb. 12, 2004 by GIDGET2479

If you've ever been to an Islands restaurant you'll know what to expect. Very good and easy to...

Reviewed on Feb. 3, 2004 by Liz C

This was an excellent soup! I only used 7 tortillas instead of 10 and added some chopped...

Reviewed on Oct. 17, 2004 by SARAHCANADA

WOW!! I must say this was a wonderful and easy recipe. I had never made tortilla soup before...

Reviewed on Jul. 8, 2004 by stephkoch1

Very quick, easy, delicious soup! I used diced tomatoes with jalapenos, which probably made it...

Reviewed on May 9, 2004 by doggymom

I made this in my crock pot and cooked on low about 6-8 hours. Instead of slicing the avocado,...

Reviewed on Jan. 19, 2004 by LKHAMFF

This is very good as is. I made it ahead of time and refrigerated it until ready to eat.

Reviewed on Oct. 21, 2003 by JFRESNO

Yum! Loved this soup. Quick, easy, tastes great. It has the flavors of the enchiladas I make,...

Reviewed on Oct. 12, 2008 by Patti

This is a great recipe! I've been making it for a couple of years now, and I added a little...

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