Recipe by: Martha Rose Shulman
Total Time: 30 mins Serves: 4
Ingredients:
- 2 quarts chicken stock, preferably homemade, or 1 quart commercial chicken broth and 1 quart water
- If using commercial broth, opt for low sodium.
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 serrano or jalapeño chile, seeded if desired and minced
- 1 pound tomatoes, peeled, seeded and diced
- 1 cup shredded cooked chicken breast
- ¼ cup chopped cilantro
- 1 to 2 tablespoons freshly squeezed lime juice (to taste), plus thin slices of lime for garnish
- 1 avocado, cut in small dice or thinly sliced
- Corn tortilla crisps for garnish
Directions:
- Bring the chicken stock to a simmer, add the onion, garlic and chile, and simmer for 15 minutes.
- Add the tomatoes, and simmer for another five minutes. Taste and adjust salt, then stir in the chicken breast and chopped cilantro. Cover and let sit for five minutes. Add the lime juice.
- Divide the avocado between four soup bowls. Ladle in the soup, place a slice of lime on each bowl, and serve with crisp corn tortillas.