3 qts. chicken stock
1 lg. head garlic, unpeeled and cut in half crosswise
2 jalapenos, stemmed, seeded and thinly sliced in lengthwise strips
1/2 sweet onion, diced
2 lg. ripe tomatoes, cored, seeded and diced
salt and pepper to taste
3/4 c. chopped fresh cilantro
2 c. coarsely shredded cooked chicken
2 avocados, peeled, pitted and diced
Place stock into a large soup pot along with the garlic. Bring to a boil. Reduce heat and simmer, partially covered, for an hour or so, until reduced to about 7 cups. Remove the garlic and discard.
While broth is simmering, add the onions and jalapenos. Partially cover and cook for 7-10 minutes. Add the tomatoes, cilantro and chicken. Cook until heated through 3-5 minutes. Taste and season with salt and pepper if needed.
Ladle into bowls and garnish with the avocado.