Chicken-Avocado Tortilla Soup - cooking recipe

Ingredients

1/3 c. chopped onion
3 cloves garlic, peeled and chopped
3/4 tsp. ground cumin
3/4 tsp. dried oregano
1/4 tsp. chili powder
1/4 tsp. pepper
8 c. fat-free chicken broth
1 (14 oz.) can diced tomatoes
1 (4 oz.) can diced green chilies
10 corn tortillas (6-inch wide)
1 1/2 lb. chicken breasts (boneless and skinless)
1 firm-ripe avocado
2 Tbsp. fresh cilantro, chopped
salt to taste
1/2 c. shredded reduced-fat sharp Cheddar cheese

Preparation

In a 5 to 6-quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder and pepper until spices are fragrant, about 1 minute.
Add broth, tomatoes (including juice) and green chilies. Cover and bring to a boil over high heat.