Chicken Tortilla Soup

1. 1

   Heat oven to 400 degrees.

2. 2

   Spray both sides of tortillas with cooking spray.

3. 3

   Stack and cut into 1/2 inch wide stripes, then cut in half crosswise.

4. 4

   Spread the strips evenly on an ungreased baking sheet and bake for 8 to ten minutes, turning once, until crisp and brown.

5. 5

   Remove the pan from the oven and set aside.

6. 6

   In a large pot heat the oil over medium heat.

7. 7

   Add the onion and garlic and cook over medium low heat for 3-4 minutes.

8. 8

   Stirring often until softened.

9. 9

   Add the broth, chicken, and cumin.

10. 10

    Bring to a rapid boil over high heat.

11. 11

    Add pepper.

12. 12

    Reduce to medium and boil gently for 5 minutes or until the pepper is crisp tender.

13. 13

    Stir in cilantro.

14. 14

    Divide tortillas, tomato, avocado, cheese and salsa among 6 bowls.

15. 15

    Ladle the soup into the bowls and top with sour cream if you would like.

* Per serving · 4 servings · Values may vary.