Avocado Soup


Avocado Soup with Chicken and Lime
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  1. Four 6-inch corn tortillas, julienned
  2. 1 1/2 tablespoons olive oil
  3. 1 white onion, sliced thinly
  4. 8 cloves garlic, thinly sliced
  5. 4 fresh jalapeno peppers, sliced
  6. 1 quart chicken broth
  7. 1/4 cup fresh lime juice
  8. 1 tomato, seeded and diced
  9. Salt and pepper to taste
  10. 8 ounces skinless, boneless chicken breast halves, cut into thin strips
  11. 1 avocado, peeled, pitted and diced
  12. 1/4 cup chopped fresh cilantro
  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.
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