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.
