[CH] Avocado Soup With Chicken & Lime

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Here is an interesting sounding recipe from today's Dallas News.  Roberto

Avocado Soup With Chicken & Lime
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

4 corn tortillas, cut into matchstick slivers
1.5 tablespoons olive oil [I would use more.]
1 medium white onion, thinly sliced
8 cloves of garlic, thinly sliced [8 sounds very good!]
2-6 jalapenos, thinly sliced [as many as you can stand]
8 ounces boneless, skinless chicken breasts, thinly sliced across the grain,
     about 1/8-inch thick
4 cups chicken broth
1/4 cup fresh lime juice, or to taste
1 ripe tomato, seeded and cut into 1/2-inch dice
salt and freshly ground black pepper
1 ripe avocado, peeled, seeded and cut into 1/2-inch dice [I'd use two.]
1/4 cup chopped fresh cilantro

Preheat oven or toaster oven to 400 F.  Arrange tortilla strips on a baking
sheet and bake until lightly browned, about 3 to 5 minutes.  Transfer to a
plate to cool.

Heat olive oil in a large saucepan.  Add onion, garlic and jalapeno slices
and cook over medium heat until lightly browned, about 4 minutes.  Stir in
the chicken, chicken broth, lime juice, tomato, salt and pepper.  Gently
simmer until chicken is cooked, about 3 minutes.  Add avocado and cilantro
and cook until warm, about 1 minute.

Adjust seasonings, adding salt or lime juice to taste.  Soup should be
highly seasoned.  Ladle soup into bowls and sprinkle with toasted tortilla
strips.

Makes 4 servings.

Buon Appetito!

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