Recipe

Chicken Tortilla Soup Recipe

	Atealee / All my dishes 1 year, 7 months ago I serve this soup when I need some comfort food. You can have double servings without feeling guilty! Prep:20m Cook:40m Servings:6	Atealee
	mexican chicken light

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Ingredients

4 Roma tomatoes, roasted

1 small spanish onion, roasted

3 large green chiles (banana,anaheim, and/or jalapeno),peeled and seeded, and chopped

2 garlic cloves, peeled

1 tsp ground cumin

1 tsp crushed mexican oregano flakes

6 c canned chicken broth or homemade

1 tsp salt, to taste

2 chicken breasts, cooked and shredded

6-8 fresh corn tortillas, torn to pieces

1/2 c chopped cilantro

1 ripe avocado, sliced

lime wedges

Directions

Turn broiler on. Place tomatoes, onion, and chiles in baking pan with foil. Place under broiler til slightly charred. Remove from oven and set aside to cool, about 10 minutes.

Puree roasted onion and garlic in a food processor, then add tomatoes and puree til smooth.

In a large stockpot, heat 1 tbsp of olive oil over medium heat. Slowly pour pureed mixture. Add cumin and oregano. Simmer for 5 minutes to concentrate the flavors. Stir in broth, chicken and salt. Turn heat up to medium-high and bring soup to a boil. Add tortillas to soup and simmer for 20 minutes.

Before serving, garnish with chopped cilantro and squeeze of lime juice. Top with avocado slice.

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