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Chicken Enchilada Soup

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Cook Time 1 hour
Course Main Course
Cuisine Mexican
Servings 8
Calories 279 kcal

Ingredients
  

  • 2 lb chicken breast (diced)
  • 6 bouillon cubes
  • 8 cups water
  • 2 yellow onions (chopped)
  • 1 tbsp cilantro (chopped)
  • 6 tsp garlic (crushed)
  • 8 corn tortillas
  • 15 oz crushed tomatoes
  • 6 oz tomato paste
  • 1 tbsp cumin
  • 2 tsp chili powder
  • 2 bay leaves
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 cup reduced-fat cheddar cheese (shredded)
  • 3 avocados (chopped)

Instructions
 

  • preheat oven to 350 F
  • Heat oil in a large pot
  • Add 6 bouillon cubes to 8 cups water
  • Chop onions, cilantro, jalapenos, garlic, and 4 corn tortillas and sautee in the pan for a few minutes
  • Add the chicken broth, crushed tomatoes, tomato paste, chili powder, cumin, cayenne pepper, black pepper, and bay leaves. mix well
  • Dice the chicken and add to the pot
  • cover and let simmer for 30 minutes. Stirring occasionally
  • Cut the corn tortillas into strips and bake in the oven for 7 minutes
  • Peel and dice the avocados
  • Serve in a bowl topped with cheese tortilla strips and diced avocado
Keyword Healthy