Ingredients
4
4 servings
- •4 (6 inch) corn tortillas, julienned
- •1.5 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
- •0.25 cup fresh lime juice
- •1 tomato, seeded and diced
- •salt and ground black pepper to taste
- •1 avocado - peeled, pitted and diced
- •0.25 cup chopped fresh cilantro
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
- Bake in the preheated oven until lightly browned, 3 to 5 minutes.
- Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
- Ladle soup into bowls and sprinkle with tortilla strips to serve.
Nutritional Facts
Per 4 servings
- Calories: 294
- Carbohydrate: 25g
- Fat: 15g
- Fiber: 7g
- Protein: 17g
- Sugar: 4g
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