Mexican (No) Tortilla Soup

CHICKEN (NO) TORTILLA SOUP   

4 C chicken broth   

½  C EVOO

1 lb boneless, skinless chicken breasts, cut into ½ inch chunks

2-3 garlic cloves, minced

1 large onion, finely chopped

1 red pepper, finely chopped

2 Tomatoes, finely chopped

1 small can green chilies….depending on how spicy you like it, use ½ can if you like

2 avocados

1 C shredded MoJack cheese

½ cup chopped fresh cilantro

4 T sour cream

Bring the broth to a boil in a large stock pot.  Keep warm.

Heat the EVOO in a large skillet over medium heat.  Add the chicken and garlic and cook until chicken is browned.  Season with a little salt and pepper.

Add the cooked chicken, onion, bell pepper, tomatoes, and chilies to the warm stock.  Return broth to a boil.  Reduce to a simmer, cover, and cook for 30 minutes.

Peel and pit the avocados.  Cut lengthwise into ¼ inch slices.

Ladle soup into shallow soup bowl.  Top each bowl with sliced avocado, cheese, cilantro, and a spoonful of sour cream.