Ingredients

* 4 (6 inch) corn tortillas, julienned
* 1 1/2 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
* 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

Method

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.

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