Delicious soup that we could all enjoy!
Ingredients:
| 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 |
| Directions: |
| 1. | Preheat oven to 400 degrees F (200 degrees C). |
| 2. | Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes. |
| 3. | 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. |
| 4. | Ladle soup into bowls and sprinkle with tortilla strips to serve. |
