SpencerIsland Enchilada Soup w Avocado
Ingredients
- 1 tbsp olive oil
- 6 cloves garlic, minced
- 1 tbsp cilantro, chopped (add extra J)
- 8 corn tortillas, divided
- 8 portions chicken breast (about 2 lbs)
- 1 can (15 oz) pureed tomatoes
- 1 cup black beans
- 1 cup corn
- 2 onions finely chopped
- 6 cups fat-free, reduced-sodium chicken broth
- 1 cup water
- 1 can (6 oz) tomato paste
- 1 tbsp ground cumin
- 2 tsp chili powder
- 2 bay leaves
- Ground red pepper, to taste
- ¾ cup reduced-fat cheddar cheese, shredded (don’t by the shredded cheese, shred some damn fresh cheese)
- 1 avocado, peeled, pitted and diced
Directions
- Warm olive oil in large pot over medium-low heat. Add garlic and cilantro; sauté for 3 minutes. Chop 4 of the tortillas into approximately 1-inch squares and add to pot; sauté until softened, about 5 minutes
- While tortillas are cooking, slice chicken into bite-size 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 over to 400 degree F. using scissors, cut the remaining tortillas into approximately ¼ inch-wide strips, and place on backing 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 ½ cups) of soup into each bowl and top with the shredded cheese, diced avocado and tortillas strips.
Serve and enjoy!
