Tortilla Soup

Marlene Maurer, Lakewood, Colo.
April 16, 2008

Comments Print Email

2 Garlic cloves, minced
3 c. Chicken broth
1 1/2 c. Chicken breast, chopped, cooked
1 c. Water
1 Tbsp. Chili powder
1 Tbsp. Ground cumin
1 (10 oz) can Tomatoes and green chilies, diced, undrained
1/2 c. Baked tortilla chips, crushed
1/4 c. Monterey Jack cheese, shredded
1/4 c. Fresh cilantro, chopped
1/4 c. Avocado, peeled, diced
4 Lime wedges

Saute garlic in a large saucepan over medium heat for 1 minute.
Add chicken broth, chicken, water, chili powder, cumin and tomatoes; bring to a boil.
Reduce heat and simmer for 15 minutes.
Ladle soup into four bowls.
Top with chips, cheese, cilantro and avocados.
Serve with lime wedges.

For more delicious recipes please visit www.thefencepost.com.