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Mexican Tortilla Soup




Source of Recipe


The Best Life Diet






Recipe Introduction


This soup's lightly spicy broth is delicious, but the fun is in the fixings: avocado, shredded cheese, and tortilla chips sprinkled on top.





List of Ingredients



• 2 T olive oil
  
• 1/2 yellow onion, sliced thin
  
• 4 cloves garlic, chopped fine
  
• 1/4 tsp ground cumin
  
• salt and freshly ground pepper
  
• 4 cups reduced-sodium chicken broth, such as Health Valley fat-free chicken broth or Pacific Foods low-sodium chicken broth
  
• 1/2 small roasted chicken, skin and bones discarded, meat shredded
  
• one 14-1/2 oz can Muir Glen organic Fire Roasted Diced Tomatoes*
  
• 2 T fresh lime juice
  
• 1/4 cup chopped fresh cilantro
  
• 6 small (6-inch) corn tortillas, cut in half, then into 1/4-inch strips
  
• 1/2 ripe avocado, cubed
  
• 1/4 cup shredded low-fat Monterey Jack cheese
  






Instructions



1. In a large stockpot over a medium-low heat, heat 1 T of the olive oil. Add the onions and saute them until they are soft, about 10 minutes. Add the garlic, cumin, salt, and pepper, and saute the mixture another minute.
   
2. Add the chicken broth, raise the flame to high, and bring it to a simmer. Add the shredded chicken, tomatoes, lime juice, and cilantro. Season with salt and freshly ground pepper. Remove the stockpot from the heat and cover.
   
3. Meanwhile, in a small skillet over a medium flame, heat the remaining T of olive oil. Add the tortilla strips and allow them to brown, stirring occasionally, about 5 minutes. Sprinkle them with salt.
   
4. To serve, ladle soup into bowls, top with cubed avocado, shredded cheese, and a handful of tortilla strips.
   






Final Comments


Serves 4

*If fire-roasted tomatoes are unavailable, use regular diced tomatoes.