Ingredients:
3 (6 inch) corn tortillas
4 cups chicken broth
1 large chopped onions
2 minced garlic cloves
1/2 cup tomato sauce
1 tablespoon chopped cilantro
1 teaspoon ground cumin
1 teaspoon chili powder
1 bay leaves
1/2 teaspoon salt
4 ounces boneless skinless chicken breasts, roasted ( or grilled cut into thin strips)
1/4 cup chopped avocados
4 tablespoons shredded cheddar cheese
Directions:
Preheat oven to 200 degrees and thinly slice one of the tortillas and place it on a baking sheet and bake for about 15 to 20 minutes until crisp.
Crush the remaining 2 tortillas into small pieces.
Heat 2 Tbs of the chicken broth in a pot and add your onion and garlic and cook about 2 minutes until softened.
Add the remaining chicken broth, crushed tortillas, tomato sauce, cilantro, cumin, chili powder, bay leaf and salt.
Bring this mixture to a boil, reduce the heat and simmer for 20 minutes.
Discard bay leaf and transfer the mixture to a blender and puree working in batches to avoid overflows.
Pour soup into 4 bowls and top each with tortilla strips, chicken, avocado and cheese.
Enjoy!
Servings: 4
Time preparation: 10 min.
Time total: 30 min.