I made a yummy new soup yesterday for dinner and had enough to eat it again tonight. Below is the recipe. I hope you enjoy it as much as I did.
Enchilada Soup with Avocado
Servings: 8
Preparation Time: 55 minutes
Ingredients:
1 Tbsp olive oil
6 cloves garlic, minced
1 Tbsp cilantro, chopped
8 corn tortillas, divided
8 portions chicken breast (about 2 lbs)
1 can (15 oz) pureed tomatos
2 onions, finely chopped
6 cups, fat-free, reduced-sodium chicken broth
2 cups water
1 can (6 oz) tomato paste
1 Tbsp ground cumin
2 tsp chili powder
2 bay leaves
Ground red pepper, to taste
3/4 cup reduced-fat cheddar cheese, shredded
1 avocado, peeled, pitted and diced
My personal notes:
- Substitute 2 onions for 1 large onion or 1½ medium. 2 onions is too much!
- 2 lbs chicken breast seems to be about 2 large breasts, but I added 3 because there didn’t seem to be enough.
- 6 cups of chicken broth = 3½ 14 oz cans. I just used 4.
- I didn’t have cilantro on hand, and this was still good!
Directions:
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 thick squares and add to pot; saute until softened, about 5 minutes.
2 While tortillas are cooking, slice chicken into bite-size pieces. Add chicken, pureed tomatos, 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 your oven to 400° F. Using scissors, cut the remaining tortillas into approximately ¼-inch-wide strips, and place on baking sheet in a single layer. Bake until lightly browned, about 7 minutes. (They will crisp as they cool.)
5 After the soup has simmered for 30 minutes, remove the bay leaves. Then ladle a portion (about 1½ cups) of soup into each bowl and top with the shredded cheese, diced avocado and tortilla strips. Serve and enjoy!