Chicken And Tortilla Soup
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Chicken broth||2 Cup (32 tbs)|
|Chili powder||1 Teaspoon|
|Canned tomato sauce||15 Ounce (1 Can)|
|Cut up cooked chicken/Turkey||2 Cup (32 tbs)|
|Tortilla chips||2 Cup (32 tbs)|
|Shredded monterey jack cheese||4 Ounce|
|Avocado||1 Small, peeled and sliced|
1. Place onion and garlic in 2-quart casserole. Cover tightly and microwave on high 3 to 4 minutes or until onion is tender. Stir in broth, chili powder and tomato sauce. Cover tightly and microwave 8 to 10 minutes, stirring after 4 minutes, until boiling.
2. Divide chicken and tortilla chips among 4 soup bowls. Pour soup over chips; sprinkle with cheese. Microwave uncovered on high 1 to 2 minutes or until cheese begins to melt. Top with avocado.