2 ripe avacados, pitted and cut into 1/2-inch pieces
1/2 cup whole fresh cilantro leaves
Cotija cheese (optional)
Instructions
heat the oil in a large dutch oven over medium heat until shimmering. Add the onion, jalapeno, chili powder and garlic. Cook until the onion is softened, about 5 minutes. Stir in the broth and bring to a simmer. Add the chicken and simmer partially covered, until no loner pink, about 15 minutes.
Remove the chicken and let cool. Continue to simmer the broth for 10 minutes, Meanwhile shred the chicken into bite size pieces. Add the chicken to the soup.
Remove the soup from the heat and stir in the lime juice. Serve in bowls topped with tortilla chips, tomatoes and avocados and cilantro (if using) and cheese.
For hotter soup, do not remove the seeds, etc from the jalapeno.
Originally Submitted
8/18/2013
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