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“Great soup! Can be topped with sour cream.”

Ingredients Nutrition


  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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