Chicken-Avocado Tortilla Soup

• 1/3 c. chopped onion
• 3 cloves garlic, peeled and chopped
• 3/4 tsp. ground cumin
• 3/4 tsp. dried oregano
• 1/4 tsp. chili powder
• 1/4 tsp. pepper
• 8 c. fat-free chicken broth
• 1 (14 oz.) can diced tomatoes
• 1 (4 oz.) can diced green chilies
• 10 corn tortillas (6-inch wide)
• 1 1/2 lb. chicken breasts (boneless and skinless)
• 1 firm-ripe avocado
• 2 Tbsp. fresh cilantro, chopped
• salt to taste
• 1/2 c. shredded reduced-fat sharp Cheddar cheese

1. In a 5 to 6-quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder and pepper until spices are fragrant, about 1 minute.
2. Add broth, tomatoes (including juice) and green chilies. Cover and bring to a boil over high heat.

onion, garlic, ground cumin, oregano, chili powder, pepper, chicken broth, tomatoes, green chilies, corn tortillas, chicken breasts, avocado, fresh cilantro, salt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5647 (may not work)