Avocado Soup with Chicken and Lime

Ingredients

  • 4 (6 inch) corn tortillas, julienned
  • 1 ½ tablespoons olive oil
  • 1white onion, sliced thinly
  • 8 cloves garlic, thinly sliced
  • 4fresh jalapeno peppers, sliced
  • 8 ounces skinless, boneless chicken breast halves – cut into thin strips
  • 1 quart chicken broth
  • ¼ cup fresh lime juice
  • 1tomato, seeded and diced
  • salt and ground black pepper to taste
  • 1avocado – peeled, pitted and diced
  • ¼ cup chopped fresh cilantro

    • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.

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  • Step 2

    Bake in the preheated oven until lightly browned, 3 to 5 minutes.

  • Step 3

    Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.

  • Step 4

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

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