recipe {enchilada soup with avocado}

1 T. olive oil

6 cloves garlic, chopped

1 T. cilantro, chopped

2 cups onion, chopped

4 corn tortillas, chopped

2 pounds cooked chicken, chopped/shredded

1 can {6 oz} tomato paste

1 can {15 oz.} diced tomatoes

6 cups chicken broth

2 cups water

1 T. cumin

1 t. chili powder

2 bay leaves

1 avocado

1/2 cup shredded cheese

-in a large soup pot heat olive oil, add garlic and cilantro, saute for 30 seconds, then add corn tortillas.  saute 3-4 minutes until tortillas are soft.

-add onions to mixture, saute for a couple minutes

-add next 8 ingredients to pot

-reserve avocado and cheese

-bring to boil and let simmer for 30 minutes

-serve with avocado & cheese on top

got this recipe from our Body For Life cook book.  super easy and really yummy!

we give this recipe

*****