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Tortilla Soup With Chicken and Avocado

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“I found this recipe while we were staying at my husband's grandma's house in Utah. The original recipe is from the Williams Sonoma Soup recipe book but I added a few ingredients and changed a few measurements. It is SO good!”
READY IN:
35mins
SERVES:
4
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In fry pan, sauté onion, garlic and jalapeño in oil until tender.
  2. pour tomatoes and sautéed onion, garlic, jalapeño and fresh cilantro into a blender and puree until smooth.
  3. Pour tomato mixture into soup pan along with the chicken broth and shredded chicken.
  4. Add cumin.
  5. Simmer over medium heat for about 20 minutes.
  6. While soup is simmering, cut tortillas in thin strips and fry until crispy.
  7. Serve soup with fresh grated cheddar cheese, tortilla strips, a dollop of sour cream and a scoop of diced fresh avacado.
  8. Enjoy!

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