Chicken Avocado Tortilla Soup - cooking recipe

Ingredients

1/3 c. onion, chopped
3 cloves garlic, minced
3/4 tsp. ground cumin
3/4 tsp. dried oregano
1/4 tsp. chili powder
1/4 tsp. pepper
8 c. chicken broth
1 can diced tomatoes
1 can diced green chilies
10 corn tortillas
1 1/2 lb. chicken breast
1 firm ripe avocado
2 Tbsp. cilantro
salt to taste

Preparation

In a 5 to 6-quart pan over medium heat, stir onion, garlic, cumin, oregano, chili powder and pepper until all spices are fragrant, approximately 1 minute. Add broth, diced tomatoes and green chilies. Cover and boil. Stack tortillas and cut in 1/8-inch wide strips. Add to pan. Reduce heat, cover and simmer for 15 minutes. Stir occasionally.