Enchilada Soup with Avocado

 

Nate won’t normally try soup, but he tried this one and loved it.  We all thought it was delicious and is great for leftovers.

8 servings  (extra servings can be frozen and stored for up to two months)

1 Tbsp olive oil

6 cloves garlic, minced

1 Tbsp cilantro, chopped

8 corn tortillas, divided

8 portions chicken breast (about 2 pounds)

1 can (15 oz) pureed tomatoes

2 onions, finely chopped

6 cups fat-free, reduced sodium chicken broth

2 cups water

1 can (6 oz) tomato paste

1 Tbsp ground cumin

2 tsp chili powder

2 bay leaves

ground red pepper, to taste

3/4 cup shredded cheddar cheese

1 avocado, peeled, pitted, and diced

Warm olive oil in a large pot, over medium-low heat.  Add garlic and cilantro; saute for 3 minutes.  Chop 4 of the tortillas into approximately 1-inch squares and add to pot; saute until softened, about 5 minutes.  While tortillas are cooking, slice chicken into bite-sized pieces.  Add chicken, pureed tomatoes, onions, chicken broth, water, tomato paste, cumin, chili powder, and bay leaves; bring to a boil over high heat.  Reduce heat to low, add ground red pepper and simmer for 30 minutes, stirring occasionally.  While the soup is simmering, preheat your oven to 400.  Using scissors, cut the remaining tortillas into approximately 1/4-inch wide strips , and place on baking sheet in a single layer.  Bake until lightly browned, about 7 minutes (they will crisp as they cool).  After the soup has simmered for 30 minutes, remove the bay leaves.  Then ladle a portion (about 1 1/2 cups) of soup into a bowl and top with the shredded cheese, diced avocado, and tortilla strips.

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