Serves: 5
Total Calories: 283
In heavy-bottomed, 4-quart saucepan, cook onion in olive oil over moderate heat for 10 minutes, stirring frequently. Add stock, chiles, chicken, and oregano; bring to boil over high heat. Reduce heat to moderate and simmer for 15 minutes or until chicken is cooked through. Add tortillas and cook 5 minutes. Season with salt and pepper. Garnish each portion with tomato, avocado, and cilantro before serving.
This Mexican Chicken Chile Pepper-Tortilla Soup recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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