Sopa Ranchera

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.