Mexican

Chicken tortilla soup with avocado is for Dinner.

Chicken tortilla soup with avocado takes 10 minutes to prepare.

Chicken tortilla soup with avocado takes 25 minutes to cook.

Chicken tortilla soup with avocado makes 4 servings.

The ingredients for Chicken tortilla soup with avocado are:

2 tbsp olive oil
1 onion, halved and finely sliced
4 garlic cloves, finely sliced
4 tomatoes, chopped
1.2 liters chicken or vegetable broth
1 tsp ground cumin
2 tbsp tomato purée (paste)
½ tsp sea salt
½ tsp sugar
1 mild green chili, sliced
1 chicken breast, skinned and boned
1 avocado, peeled and sliced
1 small red onion, finely sliced
handful of coriander leaves
handful of corn chips
1 lime, quartered

Here is how you make Chicken tortilla soup with avocado:

Heat the olive oil in a pan.Cook the onion for 5 minutes.Add the garlic and tomatoes and cook for 5 minutes. Pour in the stock.Add cumin, tomato paste, salt,sugar and chili and bring to the boil, stirring.Slice the chicken breast finely,add to the pan and simmer gently for 10 minutes until tender.Divide the hot soup among warm bowls.Top with avocado, red onion and coriander.Break up the corn chips and scatter over the soup.Serve with lime wedges for squeezing.Number of Servings: 4Recipe submitted by SparkPeople user VIRABLATIRA.

The nutritional information for Chicken tortilla soup with avocado is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 392.9

• Total Fat: 18.1 g
• Cholesterol: 37.4 mg
• Sodium: 2,445.9 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 6.9 g
• Protein: 31.9 g

Chicken tortilla soup with avocado is Mexican cuisine.