Tortilla Chicken Soup...Timeless Cool

Extra Virgin Olive Oil

2 medium onions diced

3 garlic cloves minced

3 medium ripe tomatoes chopped

2 small jalapeños minced

1 quart of chicken stock

sea salt and fresh pepper

1 1/2 cups shredded chicken

sliced avocados pitted and peeled (you can use 1- 3 avocados depending on your love for)

1/2 cup chopped fresh cilantro

1 lime in wedges

Saute onions, garlic, tomatoes and jalapeños in a stockpot for 15 minutes. Pour the stock in pot and season with salt and pepper. Simmer for 25 minutes.

Add shredded chicken, simmer for 5 more minutes. Ladle in serving bowls, top with sliced avocado, chopped cilantro, tortilla strips and a wedge of lime.

Perfect for a Sunday dinner by the fire and won't take you all day to prepare!