Chicken Tortilla Soup

The best tortilla soup!

• 1/2 cup diced onions
• 3 cloves garlic, minced
• 3/4 tsp ground cumin
• 3/4 tsp dried oregano
• 1/4 tsp chili powder
• 1/4 tsp pepper
• 1/4 tsp garlic salt
• 8 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 (4oz) can diced green chilies
• 8-10 corn tortillas
• 2 cups diced or shredded cooked chicken
• 1 firm ripe avocado
• 1/2 cup shredded Cheddar cheese

In a large pot stir onion, garlic, cumin, oregano, chili powder, pepper, and garlic salt and cook over medium heat for 1 min.  Add chicken, broth, tomatoes, and green chilies.  Cover and bring to a boil over high heat.

Meanwhile, stack tortillas and cut into 1/4 in. wide strips.  Add to broth.  Reduce heat and simmer 15 minutes, stirring occasionally.

Add slices of avocado just before serving.  Garnish with cheese. 

 

(I boiled my chicken before hand and did extra for another meal.  You can also use any leftover chicken or turkey you may have in the freezer!)