Avocado Soup with Chicken and Lime
Description
Strips of chicken breast are simmered in a spicy, citrusy broth, and topped with avocado and crisp corn tortilla strips for a satisfying meal that's ready in about 30 minutes.
Ingredients
•
4 (6 inch) corn tortillas, julienned
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1 1/2 tablespoons olive oil
•
1 white onion, sliced thinly
•
8 cloves garlic, thinly sliced
•
4 fresh jalapeno peppers, sliced
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8 ounces skinless, boneless chicken breast halves - cut into thin strips
•
1 quart chicken broth
•
1/4 cup fresh lime juice
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1 tomato, seeded and diced
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salt and ground black pepper to taste
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1 avocado - peeled, pitted and diced
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1/4 cup chopped fresh cilantro
Directions
1
Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
2
Bake in the preheated oven until lightly browned, 3 to 5 minutes.
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.
4
Ladle soup into bowls and sprinkle with tortilla strips to serve.