Chicken Tortilla Soup

Pairs Well With

Serves 6


1 medium onion, chopped

1 t olive oil

3 cloves garlic minced

1 t ground cumin

1 t dried oregano

1 T chili powder

1 14-15 oz can diced tomatoes

1 4 oz can diced green chiles

8 cups low sodium chicken broth

10 corn tortillas, sliced 1/8 inch thick

1 lb boneless, skinless chicken breast, in ½ pieces/cubes

1/3 cup chopped cilantro

Avocado—about ¼ per person, diced

Low fat shredded Mexican cheese-sprinkle over served soup

Lime wedges, fat free sour cream (optional)


In a large soup pot, sauté onion in 1 teaspoon olive oil for 5-10 minutes over medium to medium high heat. Add garlic and spices and sauté for 1 minute; add tomatoes, chiles and broth. Bring to a boil on high heat and then add corn tortillas, lower to medium to low heat and simmer for 15 minutes.

 Add chicken and bring to a boil and then simmer for 5 minutes or until done. Add cilantro, stir in and remove from heat. Top with avocado and cheese and optional toppings. Serve with Sauvignon Blanc.