What a warm fuzzy delicious meal. I love Mexican food. What a nice change to make this warm and hearty soup. Its amazing! Especially with avocados.
Ingredients
1 chopped onion
1 teaspoon minced garlic
3 cups chicken broth
1 (14.5 ounce) can Mexican diced tomatoes
3tbsp fresh cilantro
1/2tsp chili powder
1tsp ground cumin
1 1/2 lbs skinless, boneless chicken breast
2tbsp cornstarch
Toppings
Shredded Mexican cheese blend
5 fresh corn tortillas (5 1/2-inch diameter), cut in 1/4-inch-wide strips and fried till crisp
Avocado
Freshly squeezed lime juice
Sour cream
Method
In a large saucepan, combine the first seven ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and 1/4c of water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with desired toppings.
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