Easy Chicken Tortilla Soup

Serves 4


4 c Bertolli Classico olive oil
10 flour tortillas
1 lb. roast chicken –shredded
1 tbsp. dry oregano
28 oz. can diced tomatoes
1 green bell pepper- diced
1 ½ qt. chicken broth
The juice from ½ lime
4 scallions –sliced
1/c c fresh basil –chopped
1 tsp. ground cumin
1 tsp. salt + more to taste
¾ c Queso Blanco cheese –grated
1 large avocado –seeded & diced
Cilantro leaves for garnish
Sour cream for serving


Heat 3 tbsp. of the olive oil in a heavy bottom pot and sauté the onions and peppers with a pinch of salt until translucent.
Add the tomatoes, cumin, oregano and broth and bring to a gentle simmer and cook for 30 minutes. Add the shredded chicken to the pot and cook just until warmed through, a few minutes. Remove from flame, adjust seasonings and stir in the chopped basil and lime juice.
Meanwhile heat up the rest of the oil in a pot over high heat. Add the tortilla strips and fry until golden brown. Transfer to paper towels to drain.
Ladle the soup into bowls, top with a few tortilla strips, some diced avocado, a dollop of sour cream, some of the cheese and green onions. Garnish with a cilantro leaf.