Avocado Soup with Chicken and Lime recipe

4 servings

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

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.