Thin strips of chicken breast are simmered in broth with jalapenos onion garlic and lime and then combined with avocado and topped with crisp corn tortilla strips in this spicy soup
Prep Time
30 mins
Dificult
Medium
Servings
4
Ingredients
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.
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