Tortilla and Avocado Soup
Julie Regh, Fall 2011
4 cups chicken broth
2 large flour tortillas, sliced
1 boneless, skinless chicken breast, thawed and cubed
1 can black beans, not drained
3 T. hot salsa (go mild if you prefer it not so spicy)
1 cup cherry tomatoes, sliced into fourths
1 avocado, sliced
1/2 cup fresh cilantro leaves
Shredded Mexican cheese blend
Boil chicken broth in a large saucepan.
Add chicken, black beans, salsa, tomatoes and cilantro leaves. Return to boil.
Slice tortillas into strips and toast in the toaster oven.
Ladle soup into bowls. Top with avocado, tortilla strips and cheese. Enjoy!
2 large flour tortillas, sliced
1 boneless, skinless chicken breast, thawed and cubed
1 can black beans, not drained
3 T. hot salsa (go mild if you prefer it not so spicy)
1 cup cherry tomatoes, sliced into fourths
1 avocado, sliced
1/2 cup fresh cilantro leaves
Shredded Mexican cheese blend
Boil chicken broth in a large saucepan.
Add chicken, black beans, salsa, tomatoes and cilantro leaves. Return to boil.
Slice tortillas into strips and toast in the toaster oven.
Ladle soup into bowls. Top with avocado, tortilla strips and cheese. Enjoy!