- 6
Ingredients
- 1 lb skinless, boneless chicken breasts
- 1 large, ripe Hass avocado
- 6 cups chicken stock
- 1/4 cup fresh lime juice, plus 6 lime wedges
- kosher salt to taste
- 3/4 cup diced ripe plum tomato
- 6 Tbsp finely chopped red onion
- 3 serrano chiles, minced
- 3 Tbsp coarsely chopped fresh cilantro
Preparation
Step 1
1. In a saucepan, combine the chicken with water to cover by 3 inches. Bring to a boil over high heat, reduce the heat to medium-low, and simmer the chicken gently until opaque throughout, about 10 minutes. Remove from the heat and let the chicken cool in the liquid. Lift out the chicken and discard the water. Using your fingers, shred the chicken into strips.
2. Halve and pit the avocado, then peel. Cut each half in half again lengthwise, then cut crosswise into 1/2-inch chunks.
3. In a saucepan, bring the stock to a boil. Season with the lime juice and salt. Divide the chicken, avocado, tomato, onion, chiles, and cilantro evenly among individual bowls. Ladel the hot stock over the top, again dividing evenly. Serve immediately, accompanying each bowl with a lime wedge for diners to add more juice to taste.