Enchilada Soup w/Avocado EFL

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filed under Main Dishes

Main Dishes
Serving size: 1-1/2 cups
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 260 (13% DV)
Fat: 8g (13% DV)
Carbohydrates: 14g (5% DV)
Protein: 31g (63% DV)
Description: Tender chunks of chicken in a flavorful soup, topped with cheddar cheese, avacado and crisp tortilla strips.
Ingredients:  Makes 8 servings (12 cups)

Tip: For nutritional information on all the ingredients in Enchilada Soup w/Avocado EFL just click on each ingredient name. Then adjust the serving size for any Enchilada Soup w/Avocado EFL ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Warm olive oil in a large pot over medium-low heat. Add garlic and cilantro; saute for 3 minutes. Chop 4 of the tortillas into approx. 1-in. squares and add to pot; saute until softened, about 5 min.
While tortillas are cooking, slice chicken into bite-sizes pieces. Add chicken, pureed tomatoes, onions, chicken broth, water, tomato paste, cumin, chili powder and bay leaves; bring to a boil over high heat.
Reduce heat to low, add ground red pepper and simmer for 30 min., stirring occasionally.
While the soups simmering, preheat your oven to 400 F. Using scissors, cut the remaining tortillas into approx. 1/4 in. strips, and place on baking sheet in a single layer. Bake until lightly browned, about 7 min.
After the soup has simmered for 30 mins., remove the bay leaves. Then ladle a portion (about 1.5 cups) of soup into each bowl and top with the shredded cheese, diced avocado and tortilla strips.
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