Chicken Avocado Tortilla Soup

• 1/3 c. onion, chopped
• 3 cloves garlic, minced
• 3/4 tsp. ground cumin
• 3/4 tsp. dried oregano
• 1/4 tsp. chili powder
• 1/4 tsp. pepper
• 8 c. chicken broth
• 1 can diced tomatoes
• 1 can diced green chilies
• 10 corn tortillas
• 1 1/2 lb. chicken breast
• 1 firm ripe avocado
• 2 Tbsp. cilantro
• salt to taste

1. In a 5 to 6-quart pan over medium heat, stir onion, garlic, cumin, oregano, chili powder and pepper until all spices are fragrant, approximately 1 minute. Add broth, diced tomatoes and green chilies. Cover and boil. Stack tortillas and cut in 1/8-inch wide strips. Add to pan. Reduce heat, cover and simmer for 15 minutes. Stir occasionally.

onion, garlic, ground cumin, oregano, chili powder, pepper, chicken broth, tomatoes, green chilies, corn tortillas, chicken breast, firm ripe avocado, cilantro, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=34510 (may not work)