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

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.

Meanwhile, stack tortillas and cut into 1/8-inch wide strips. Add to boiling broth. Reduce heat, cover and simmer for 15 minutes, stirring occasionally.

Rinse chicken and cut into 1/2-inch pieces. Peel the avocado, pit and thinly slice. Add chicken to broth and return to a boil over high heat. Reduce heat, cover and simmer until chicken is white in center (cut to test), about 5 minutes. Stir in cilantro and salt to taste. Ladle into soup bowls, garnish with avocado and add cheese to taste. Makes 6 servings.

The thinly sliced corn tortillas thicken the soup as they dissolve.