Tortilla Soup


  • 6 6" tortillas
  • 8 cups chicken stock
  • 2 large onions, chopped
  • 5 cloves garlic
  • 1 cup tomato puree
  • 4 tablespoons chopped cilantro
  • 2 teaspoons cumin
  • 2 teaspoons Mexican chili powder
  • 2 whole bay leaves
  • 1 teaspoon salt
  • 2 4 ounce chicken breast, roasted or grilled
  • 1/2 cup avocado, chopped
  • 8 tablespoons cheddar cheese, grated


  • Preheat oven to 350F. Thinly slice one of the tortillas; place on a baking sheet with the remaining tortillas. Bake until crisp, about 10 minutes. Crush the whole tortillas into small pieces.
  • Heat 2-3 tablespoons of the stock in a saucepan, then add the onion and garlic. Cook until softened, about 2 minutes. Add the remaining stock, the crushed tortillas, the tomato puree, cilantro, cumin, chili powder, bay leaves and salt. Bring the mixture to a boil, reduce the heat and simmer 20 minutes. Discard the bay leaves. Puree the mixture with a hand blender.
  • Ladle the soup into 8 bowls; top each serving with equal amounts of tortilla stirips, chicken, avocado and cheese.


  • Description:
  • "A wonderful spicy and delicious soup good anytime of year."
  • SOURCE: Adapted from Weight Watchers