Tortilla Soup

1 6 ounce chicken breast, baked and shredded
8 cups water
3 tablespoons Tone's chicken base
1 large white onion, peeled and quartered
2 garlic cloves, peeled and smashed
8 to 10 sprigs cilantro
1 fresh sprig fresh oregano or pinch dry
2 cans no salt tomatoes (14.5 oz each)
1/2 to 1 medium jalapeño, seeded
1 chipotle chili in adobo, plus up to 1 tablespoon adobo sauce
1 tablespoon canola oil

Garnishes -- not included in calorie count
Chopped avocado
Shredded cheese
Sour cream
Tortilla Chips
Lime slice
Cilantro leaves

Really good with 1/2 chopped avocado, 1 tablespoon shredded cheese, 1 tablespoon sour cream, and 1 ounce of warmed crushed tortilla chips.

In large soup pot combine water and chicken base. Add two onion quarters, garlic cloves, cilantro, and oregano. simmer for 20 minutes. strain and return to pan.
In food processor, combine tomatoes, 2 onion quarters, jalapeño, chipotle chili, and adobo sauce. Heat oil in heavy pan over high heat. Add tomato/onion purée, stirring frequently until mixture has darkened in color, about 10 minutes. Stir into broth and simmer to blend favors, about 15 minutes. Add chicken.
Serve with garnishes.

Serving Size: 1/1/2 cups; 8 servings