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. |
|
