Okay, so the picture doesn't do it it justice (blame it on poor lighting and poor photography skills), but this soup is a nice change from your run of the mill tortilla soup.
Chicken Avocado Lime Soup
4 (6 inch) corn tortillas, julienned (I just use tortilla chips)
1 1/2 tablespoons olive oil
1/2 white onion, chopped
1 cloves garlic, thinly sliced
2 fresh jalapeno peppers, diced
8 ounces skinless, boneless chicken breast halves – cooked & cut into thin strips
1 quart chicken broth
1/4 cup fresh lime juice
1 tomato, seeded and diced
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/4 cup chopped fresh cilantro
Rice – about 1 cup cooked (optional)
-Preheat oven to 400 degrees F (200 degrees C).
-Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
-In a large saucepan over medium heat, cook onion, garlic and jalapenos in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. -Gently simmer until chicken is cooked, 3 to 5 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.
-Ladle soup into bowls and sprinkle with tortilla strips and sour cream to serve.