enchilada soup with avocado

Makes 8 servings

Lindsey

Tender chunks of chicken in a delicious soup, topped with cheddar cheese, avocado and crisp tortilla strips

ingredients

1
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.
2
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.
3
reduce heat to low, add ground red pepper and simmer for 30 minutes, stirring occasionally
4
while the soup is simmering, preheat oven to 400 F. 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 min.(they will crisp as they cool)
5
after the soup has simmered for 30 min, remove the bay leaves. ladle a portion of soup into each bowl and top with shredded cheese, diced acovado and tortilla strips, serve.