I just made Mexican Chicken Soup that was so delicious. My family wants it once week. The best part is that it's ready in 30 minutes and the baked tortilla strips are SO good.
Recipe: 5 cups organic, non-fat, low sodium chicken broth. 3/4 cup chopped tomatoes, 1/4 cup salsa, 12 ounces chicken breast, 1/4 cup cilantro, 1 ripe avocado, 5 corn tortilla's. Heat oven to 450.
Boil chicken broth, add chicken breast (sliced thin), add salsa and tomatoes. Boil again, then cook on low until chicken is cooked. Add cilantro. Turn off heat.
Using a pizza cutter, cut tortilla's into 1/4" strips. Spray cookie sheet, then spread out tortilla strips, spray lightly again, sprinkle some cumin on top, toss. Cook until crispy.
Put 1/4 of the tortilla strips and 1/4 of the avocado into each bowl. Pour equal ladels of soup in bowls. Enjoy!!!