Chicken Tortilla Soup

• 1 cup yellow onion, chopped
• 2 teaspoons garlic, minced
• 2 tablespoons vegetable oil
• 4 cups chicken broth
• 1 (15 ounce) can tomato puree
• 1 teaspoon granulated sugar
• 12 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1 teaspoon chili powder
• 14 teaspoon black pepper
• 2 tablespoons cornstarch
• 12 cup water
• 1 lb cooked chicken, cubed
• 1 cup heavy whipping cream
• 14 cup nonfat sour cream
• 8 ounces mozzarella cheese, shredded
• 10 (6 inch) corn tortillas, cut in 1/4 inch strips
• 2 avocados, sliced
• cilantro leaf, for garnish

1. Saute garlic and onions in oil in large pan or Dutch oven until soft.
2. Add next 7 ingredients to pot, bring to a boil, reduce heat, and simmer 20 minutes.
3. Whisk cornstarch/water mixture into soup.
4. Remember that full thickening will not be achieved until mixture comes to a boil.
5. Adjust amount to create desired consistency.
6. Bring to a boil, reduce heat, and simmer for 5 minutes.
7. Add chicken and simmer for 5 minutes.
8. Add cream and sour cream.
9. Deep-fry tortilla strips in 350F oil OR spray with non-stick cooking spray and bake in a 400F degree oven until crisp.
10. Top each serving with cheese, avocado, tortilla strips, and cilantro.

yellow onion, garlic, vegetable oil, chicken broth, tomato puree, sugar, salt, worcestershire sauce, chili powder, black pepper, cornstarch, water, chicken, heavy whipping cream, nonfat sour cream, mozzarella cheese, corn tortillas, avocados, cilantro leaf

Taken from www.food.com/recipe/chicken-tortilla-soup-96774 (may not work)