Ingredients

• 4 , 6 inch
• 1.5 tablespoons olive oil
• 1 white onion , sliced thinly
• 8 cloves garlic , thinly sliced
• 4 freshs jalapeno peppers , sliced
• 8 ounces skinless , boneless chicken breast halves - cut into thin strips
• 1 quart chicken broth
• 0.25 cups fresh lime juice
• 1 tomato , seeded and diced
• salt and ground black pepper to taste
• 1 avocado - peeled , pitted and diced
• 0.25 cups chopped fresh cilantro

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
2. 2 Bake in the preheated oven until lightly browned, 3 to 5 minutes.
3. 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. 4 Ladle soup into bowls and sprinkle with tortilla strips to serve.

Nutrition per serving