Recipe: Chicken Tortilla Soup

Chicken Tortilla Soup
Source: Betty Crocker Microwave Cookbook

1 small onion, chopped
1 clove garlic, minced
2 cups chicken broth
3/4 to 1 teaspoon chilli powder
15 ounces tomato sauce
2 cups cubed cooked chicken or turkey
2 cups tortilla strips
4 ounces cheddar cheese, shredded
1 small avocado, peeled and sliced

Place onion and garlic in 2-quart casserole dish. Cover tightly and microwave on High 3 to 4 minutes or until onion is tender. Stir in broth, chilli powder and tomato sauce. Cover tightly and microwave on High 8 to 10 minutes, stir after 4 minutes, until mixture boils. 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 slices. Serve. Serves 4 at 440 calories per serving.