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Avocado Soup with Chicken and Lime
Prep
10 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Ingredients
- 44 (6 inch) corn tortillas, julienned
- 11 ½ tablespoons olive oil
- 11 white onion, sliced thinly
- 88 cloves garlic, thinly sliced
- 44 fresh jalapeno peppers, sliced
- 88 ounces skinless, boneless chicken breast halves - cut into thin strips
- 11 quart chicken broth
- ¼ cup fresh lime juice¼ cup fresh lime juice
- 11 tomato, seeded and diced, salt and ground black pepper to taste
- 11 avocado - peeled, pitted and diced
- ¼ cup chopped fresh cilantro¼ cup chopped fresh cilantro
Instructions
- 1
Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
- 2
Bake in the preheated oven until lightly browned, 3 to 5 minutes.
- 3
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.
- 4
Ladle soup into bowls and sprinkle with tortilla strips to serve.
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