Directions:
- Heat oil in a large Dutch oven over medium-high heat. Add 1-inch tortilla pieces; cook 2 minutes or until crisp, stirring occasionally. Add the onion, jalapeño, and garlic; sauté 3 minutes. Add tomato paste and tomatoes; bring to a simmer, and cook 10 minutes. Stir in cumin and broth; bring to a boil. Reduce heat to medium, and simmer, uncovered, 40 minutes or until reduced to 8 cups.
- Place half of soup in a blender; process until smooth, and pour into a bowl. Repeat procedure with remaining soup. Return puréed soup to pan. Cook over medium-low heat until thoroughly heated.
- Arrange tortilla strips in a single layer on a baking sheet. Bake at 400° for 7 minutes or until crisp; set aside.
- Divide chicken and avocado evenly among 8 soup bowls. Pour soup into each bowl, and top with cheddar cheese, cilantro, and tortilla strips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.42 Kcal (944 kJ) | ||
| Calories from fat | 89.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.93g | 15% | |
|---|---|---|---|
| Cholesterol | 43.69mg | 15% | |
| Sodium | 109.37mg | 5% | |
| Potassium | 339.91mg | 7% | |
| Total Carbs | 16.19g | 5% | |
| Sugars | 1.87g | 7% | |
| Dietary Fiber | 3.52g | 14% | |
| Protein | 18.18g | 36% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 1.6mg | 9% | |
| Calcium | 52.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 139.59 Kcal (584 kJ) | ||
| Calories from fat | 55.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.15g | 15% | |
|---|---|---|---|
| Cholesterol | 27.05mg | 15% | |
| Sodium | 67.73mg | 5% | |
| Potassium | 210.49mg | 7% | |
| Total Carbs | 10.03g | 5% | |
| Sugars | 1.16g | 7% | |
| Dietary Fiber | 2.18g | 14% | |
| Protein | 11.26g | 36% | |
| Vitamin C | 4.6mg | 12% | |
| Iron | 1mg | 9% | |
| Calcium | 32.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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