Homemade Chicken, Lime and Avocado Soup - it’s
the flavor of Mexico!
Ingredients:
10 corn tortillas
3 tablespoons of virgin olive oil
2 medium white onions
12 cloves of fresh garlic
6 to 8 fresh jalapeno peppers
450 g (1lb) of boneless, skinless chicken breast halves or
chicken thighs
8 cups of chicken broth
1/2 cup of fresh squeezed lime juice (can use bottled in a
pinch)
2 medium tomatoes or 1 medium can of Rotel diced tomatoes with
green chilies
salt and pepper to taste
3 large soft avocados
1/2 cup of chopped fresh cilantro
Procedure:
Preheat oven to 200 degC (400 degF).
Julienne the corn tortillas to make them into thin strips. Arrange
them on a baking sheet and bake them in the preheated oven until they
have turned light brown, or golden colored. This should take around 4 or
5 minutes.
Thinly slice the white onions and the cloves of garlic. Remove the
veins and seeds from the jalapenos and thinly slice them. Lightly brown
all three ingredients in the olive oil in a soup pan over medium heat.
This should take about 5 minutes or less.
Cut the chicken breast halves (or thighs) into thin strips. Seed and
dice the tomatoes. Add the chicken and tomatoes, the chicken broth, the
lime juice, the tomato and the salt and pepper to taste to the soup pot
and simmer gently about 5 minutes or until the chicken is cooked.
Peel and remove the pit from the avocados and dice them. Stir them
along with the cilantro into the soup and heat thoroughly. This is a
good time to do a taste test to see if you need to adjust any of the
seasonings.
Serve the Chicken, Lime and Avocado Soup hot and sprinkle the
julienned tortilla strips over it. Also, garnish with the chopped fresh
cilantro (don't leave this one out - it makes a world of difference in
the taste) and some shredded Jack cheese or sour cream if you like.
