1 ea. 14.5-oz. can low-sodium chicken breast halves
1/2 ea. Avocado From Mexico, pitted, peeled, and diced
1/2 c. shredded Monterey jack or pepper-jack cheese
16 ea. tortilla chips
In medium-size saucepan, heat oil over medium heat. Add onion, garlic, red pepper flakes, oregano, and chile powder. Cook, stirring, until onions and garlic are softened, about 5 minutes.
Add 3 cups water, lime juice, and salt. Bring to simmer over medium-high heat. Add chicken and cook until white in center at thickest part, about 12 minutes. Remove chicken to a cutting board and let cool slightly. Let liquid in pot cool for 10 minutes.
Using an immersion blender, puree liquid in pot until smooth. Or transfer contents of pot to blender, whirl to puree, and return pureed liquid to saucepan. Add tomato sauce, and simmer for 5 minutes over medium heat.
Meanwhile, shred chicken into bite-size pieces, yielding around 2 cups.
For each serving, place about 1/2 cup shredded chicken into a deep soup bowl. Ladle 1–1/4 cups soup into bowl. Top with 1/4 of the avocado and 2 tablespoons shredded cheese. Crush 4 tortilla chips over bowl. Serve immediately.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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The Tortilla Soup
Amount Per Serving 4
Calories 390 Calories from Fat 0
% Daily Value*
Total Fat 20g 26%
Saturated Fat 5g 26%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 95mg 32%
Sodium 550mg 24%
Total Carbohydrates 22g 8%
Dietary Fiber 3g 10%
Total Sugars 9g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.08mg 0.08%
Calcium 145mg 10%
Iron 2mg 10%
Potassium 590mg 15%
* Percent Daily Values are based on a 2000 calorie diet.
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