Ingredients
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2 tablespoons extra virgin olive oil
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1 medium white onion, chopped fine
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2 garlic cloves, minced
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1 large jalapeno, seeded and minced
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3 medium ripe tomatoes, chopped
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8 cups chicken stock
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salt & freshly ground black pepper
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5 cups chopped cooked chicken (about)
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1 cup shredded monterey jack cheese
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1/2 cup coarsely chopped fresh cilantro leaves, for garnish
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1 lime, cut in wedges, for serving
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2 avocados, halved, pitted, peeled, and diced
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corn tortilla chips, crushed
Instructions
- Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onion, garlic, jalapeno, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy.
- Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
- Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each.
- Top with the diced avocado and crushed tortilla and cheese if using.
- Garnish with cilantro and serve with lime wedges.