Chicken Tortilla Soup With Avocado - cooking recipe

Ingredients

2 tablespoons water
1 small onion, fine diced
1/2 celery, fine diced
2 cups low-sodium low-fat chicken broth
1/2 cup diced cooked chicken breast
1 chipotle chile in adobo, seeded and diced
4 corn tortillas, cut into 1-inch pieces
1/4 cup chopped fresh cilantro
1/4 cup shredded monterey jack cheese
1 large avocado, diced

Preparation

Heat a medium saucepan over medium-high heat. Add the water, onion, and celery and cook until slightly tender, about 3 minutes.
Add the chicken stock, chicken breast, and chipotle, bring to a boil.
Add the tortillas and cilantro. Stir to mix. Ladle into 4 bowls, sprinkle with cheese and top with equal amounts of avocado.