Total Time
30mins
Prep 15 mins
Cook 15 mins

Great soup! Can be topped with sour cream.

Ingredients Nutrition

Directions

  1. Heat oven to 400 degrees. Spray both sides of tortillas with cooking spray. Stack and cut into 1/2 inch wide stripes, then cut in half crosswise. Spread the strips evenly on an ungreased baking sheet and bake for 8 to ten minutes, turning once, until crisp and brown. Remove the pan from the oven and set aside.
  2. In a large pot heat the oil over medium heat. Add the onion and garlic and cook over medium low heat for 3-4 minutes. Stirring often until softened.
  3. Add the broth, chicken, and cumin. Bring to a rapid boil over high heat. Add pepper. Reduce to medium and boil gently for 5 minutes or until the pepper is crisp tender. Stir in cilantro.
  4. Divide tortillas, tomato, avocado, cheese and salsa among 6 bowls. Ladle the soup into the bowls and top with sour cream if you would like.

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