This isn't your average chicken tortilla soup! Our family recipe packs in flavor with a warming blend of cumin, oregano, and chili powder, balanced by the cool creaminess of avocado. 

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INGREDIENTS:

• 1/3 cup chopped onion
• 4 gloves garlic, peeled & chopped
• 1 1/2 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon pepper
• 8 cups fat skimmed chicken broth (5 cans of 14 oz broth)
• 1 can (14 oz) diced tomatoes
• 1 can (6 oz) diced greem chilies
• 14-18 corn tortillas (may need more if you want the soup thicker)
• 1.5 pounds boned, skinned, chicken breasts
• 1 firm ripe avocado
• 2 Tablespoons chopped fresh cilantro
• Salt to taste
• 1/2 cup reduced-fat sharp cheddar cheese (approx.)

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INSTRUCTIONS:

• In a 5-6 quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder, and pepper until spices are fragrant, about 1 minute. Add broth. tomatoes (including juice), and green chilies. Cover and bring to a boil over high heat.
• Meanwhile, stack tortillas and cut into 1/8 inch wide strips. Add to boiling broth. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally.​
• Rinse chicken and cut into 1/2 inch pieces. Peel the acocado, pit, and thinly slice.
• ​Add chicken to broth and return to a boil over high heat. Reduce heat, cover, and sinner until chicken is white in center (cut to test), about 5 minutes. Stir in cilantro and salt to taste. Ladle soup into bowls, garnish with avocado, and add cheese to taste.