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In a large pot, heat oil over medium-high heat. Add onion and saute for 3-4 minutes. Add jalapenos and garlic. Cook for 1-2 minutes. Add chicken breast. Cook for 7-8 minutes or until chicken is no longer pink. Add salt, pepper, chili powder, and cumin. Stir.
In a blender or food processor, puree canned tomatoes and cilantro. Add to pot. Stir in chicken broth and cover. Cook for at least 15-20 minutes on low heat. Taste for seasonings.
In large skillet, heat oil over medium high heat. Once it starts to sizzle, add corn tortilla strips. Using tongs, flip and stir to fry evenly. Fry for 1-2 minutes or until golden and crispy. Remove from oil and place on paper towel lined plate. Sprinkle with salt.
Ladle soup into bowls. Top with tortilla strips, avocado, and cheese.
Calories: 283kcal, Carbohydrates: 15g, Protein: 18g, Fat: 16g, Saturated Fat: 1g, Cholesterol: 48mg, Sodium: 1455mg, Potassium: 498mg, Fiber: 2g, Sugar: 1g, Vitamin A: 190IU, Vitamin C: 16.7mg, Calcium: 44mg, Iron: 1.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
One more week until Halloween, so let the festivities begin! It always starts with soup in our fam. What is your favorite Halloween tradition? Have a fabulous Monday, my friends!
Happy Cooking! xo
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