CHICKEN TORTILLA SOUP WITH AVOCADO AND CRISPY TORTILLA STRIPS  
 
  SERVINGS: 4 to 6  

PREP TIME: 10 mins

COOK TIME: 20 mins

 

 

 
 
INGREDIENTS
 
1 pkg of Fresh GourmetŪ Lightly Salted Tortilla Strips
1 small onion
2 garlic cloves
1/2 fresh jalapeno chili, or to taste
1/2 cup packed fresh cilantro leaves
2 chicken breasts halves with bones and skin (about 1 lb)
3 1/2 cups water
2 firm-ripe California avocados
2 tbsp fresh lime juice



  DIRECTIONS
 
Coarsely chop onion and garlic. Wearing rubber gloves, finely chop jalapeno. Chop cilantro. Remove and discard skin from chicken.

In a 3-quart saucepan cook chicken with onion, garlic, and jalapeno, 1 tbsp cilantro, broth, and water at a bare simmer until just cooked through, about 15 mins.

Transfer chicken to a cutting board with tongs and, when cool enough to handle, shred meat, discarding bones. Pour broth mixture through a fine sieve into a bowl and return to cleaned pan.

Halve, pit and peel avocados and cut flesh into 1/2-inch cubes. Add chicken to broth and hear over moderate heat until hot. Add remaining cilantro, avocado, lime juice, 3/4 bag of Fresh GourmetŪ Lightly Salted Toritlla Strips and salt to taste.

Serve soup garnished with remaining Fresh GourmetŪ Lightly Salted Toritlla Strips.