Serves: 6
Start to Finish: 45 minutes
| 2 | teaspoons canola oil |
| 2 | cloves garlic, minced |
| 1¼ | pound chicken breast, cubed |
| 2 | cups fresh tomato, diced |
| 1½ | cups carrots, chopped |
| 1 | cup celery, chopped |
| 3 | cups chicken broth |
| 3 | cups beef broth |
| ½ | cup salsa verde |
| 1 | teaspoon cumin |
| 1 | teaspoon chili powder |
| salt and pepper to taste | |
| ¾ | cup canola oil for frying |
| 12 | corn tortillas, cut in thin strips |
| ¾ | cup shredded cheddar cheese |
1. Heat oil in large pot over medium-high heat. Add garlic and cook for 30 seconds. Add chicken and sauté 10 minutes, until golden brown.
2. Stir in spices. Stir in vegetables, broths and salsa. Bring to boil, reduce heat, cover and simmer 25 to 30 minutes, until vegetables are tender.
3. Heat frying oil in small pan over medium heat. Fry tortilla strips in batches until golden brown. Drain on paper towels.
4. Top soup with tortilla strips and cheese.Serve with avocado slices.
Per Serving: 341 cal., 13 g fat (3 g sat. fat), 61 mg chol., 1224 mg sodium, 478 mg pot., 32 g carb., 5 g sugar, 5 g fiber, 26 g pro. (assumed oil retention value of 10% after cooking)