Enchilada Soup with Avocado

• save
• add note

Kasey

ingredients

• 1 Tablespoon olive oil
• 6 Garlic cloves, minced
• 1 Tablespoon cilnatro, chopped
• 8 Corn tortillas, divided
• 8 Portions chicken breast (about 2 pounds)
• 1 Can (15 ounces) pureed tomatoes
• 2 Onions, finely chopped
• 6 Cups fat free, reduced sodium chicken broth
• 2 Cups water
• 1 Can (6 ounces) tomato paste
• 1 Tablespoon ground cumin
• 2 Teaspoons chili powder
• 2 Bay leaves
• Ground red pepper, to taste
• 3/4 Cup reduced fat cheddar cheese, shredded
• 1 Avocado, peeled, pitted and diced

Source: Eating for Life

More top-rated recipes: