Mexican Tortilla Soup

By Peggie

This zesty soup takes advantage of store-bought stock and roasted chicken, prepared with fresh vegetables and lime juice. Tortilla chips deliver a satisfying crunch on top. Ole!

Ingredients

• 1 tbsp butter
• 4 small shallots, finely chopped
• 1 large tomato, peeled and finely chopped
• 1 jalapeno pepper, seeded and minced
• 6 cups chicken stock
• 1 lime, juiced
• pinch sugar
• 2 cups cooked chicken (buy half a rotisserie chicken at supermarket deli, remove and discard skim, shred meat)
• Salt and freshly cracked pepper to taste
• 1 ripe avocado, cubed
• Tortilla chips
• 1 tbsp cilantro, chopped

Preparation

Step 1

In a large saucepan, melt butter, than add shallots and saute for several minutes, until tender. Add tomato and jalapeno and cook for another 2 minutes. Pour in stock, than add lime juice and sugar. Cover and simmer for 20 minutes. Add chicken and heat through. Season with salt and pepper to taste.

To serve, add avocado, a handful of tortilla chips and a sprinkling of chopped cilantro to the soup.