Makes 6 servings
4 (6-inch) corn tortillas, julienned
1 1/2 tbsp. olive oil
1 white onion, sliced thinly
8 cloves garlic, minced
2-3 (depending on your spice preference) fresh jalapeno peppers, sliced
2 skinless boneless chicken breasts, cut into thin strips
1 quart (32 oz.) chicken broth
1/4 cup fresh lime juice (need 2 limes)
1 large tomato, seeded and diced
Salt and pepper, to taste
1 avocado, peeled, pitted and sliced
1/4 cup chopped fresh cilantro
Preheat oven to 400 degrees. 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 as needed.
Ladle soup into bowls and top with tortilla strips and cilantro to serve.
Printed from ComfortofCooking.blogspot.com