Where tortilla soup originated is up for debate, but both the Argyle and El Mirador restaurants in San Antonio are credited with introducing the soup to Texas.

EVANS CAGLAGE/DMN; food styling by ANNE GREER McCANN/Special Contributor

Diced avocado, grated cheese and tortilla strips make great toppings for tortilla soup.

One version starts with a roasted tomato-and-onion broth in which chicken and tortillas are slowly cooked with cilantro and basil, then poured over vegetables, cheese and avocado.

Another version is a thick tomato and ancho chile-flavored soup garnished with chicken, avocado, tortilla strips and cheese.

The recipe that follows cuts many tedious steps but still has a rich flavor. You can use a rotisserie chicken or cooked fajita chicken strips, found frozen in most grocery stores.

Consider buying both the salsa and tortilla strips at your favorite Mexican restaurant.

This soup is moderately thin but will thicken once the cheese, avocado and tortilla strips are added.

Anne Greer McCann is a Dallas author and restaurant consultant.

In a medium saucepan, combine the soup mix with chicken broth, water, salsa and enchilada sauce. Stirring constantly, bring to a boil over medium-high heat. Stir in the diced chicken, and, if using a rotisserie chicken, add the accumulated juices from the chicken.

Place avocado, cheese and tortilla strips in bowls so people can garnish their own soup. Serve the soup in warm, shallow soup bowls. Makes 5 to 6 servings.

PER SERVING: Calories 382 (46% fat) Fat 20 g (5 g sat) Chol 58 mg Sodium 1,440 mg Fiber 5 g Carb 30 g Protein 21 g