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.<\/p>\n
Servings:<\/b> 8
\nPreparation Time:<\/b> 55 minutes<\/p>\n
Ingredients:<\/b>
\n1 Tbsp olive oil
\n6 cloves garlic, minced
\n1 Tbsp cilantro, chopped
\n8 corn tortillas, divided
\n8 portions chicken breast (about 2 lbs)
\n1 can (15 oz) pureed tomatos
\n2 onions, finely chopped
\n6 cups, fat-free, reduced-sodium chicken broth
\n2 cups water
\n1 can (6 oz) tomato paste
\n1 Tbsp ground cumin
\n2 tsp chili powder
\n2 bay leaves
\nGround red pepper, to taste
\n3\/4 cup reduced-fat cheddar cheese, shredded
\n1 avocado, peeled, pitted and diced<\/p>\n
My personal notes:<\/b><\/p>\n 2<\/b> 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.<\/p>\n 3<\/b> Reduce heat to low, add ground red pepper and simmer for 30 minutes, stirring occasionally.<\/p>\n 4<\/b> 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.)<\/p>\n 5<\/b> 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!<\/p>\n","protected":false},"excerpt":{"rendered":" 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 Read More …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-520","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/nicole.sleepyfroggie.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/520"}],"collection":[{"href":"https:\/\/nicole.sleepyfroggie.net\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nicole.sleepyfroggie.net\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nicole.sleepyfroggie.net\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nicole.sleepyfroggie.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=520"}],"version-history":[{"count":0,"href":"https:\/\/nicole.sleepyfroggie.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/520\/revisions"}],"wp:attachment":[{"href":"https:\/\/nicole.sleepyfroggie.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nicole.sleepyfroggie.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nicole.sleepyfroggie.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
\nDirections:<\/b>
\n1<\/b> 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.<\/p>\n