Thursday, January 26, 2012

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!

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