Avocado Soup with Chicken and Lime

By á-48473

Ingredients

• 4 (6 inch) corn tortillas, julienned
• 1 1/2 tablespoons olive oil
• 1 white onion, sliced thinly
• 8 cloves garlic, thinly sliced
• 4 fresh jalapeno peppers, sliced
• 8 ounces skinless, boneless chicken breast halves - cut into thin strips
• 1 quart chicken broth
• 1/4 cup fresh lime juice
• 1 tomato, seeded and diced
• salt and pepper to taste
• 1 avocado - peeled, pitted and diced
• 1/4 cup chopped fresh cilantro

Preparation

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.

In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.

Ladle soup into bowls and sprinkle with tortilla strips to serve.