Ingredients
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2 tablespoons olive oil
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1 medium yellow onion, finely diced
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3 fresh garlic cloves, minced
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2 poblano chiles, roasted peeled seeded and finely diced or 2 (4 ounce) cans diced mild green chilies
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2 tomatoes, seeded and finely diced or 1 (15 ounce) can diced tomatoes
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1/2 teaspoon ground oregano
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1/2 teaspoon ground thyme
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1 teaspoon salt (to taste)
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2 quarts chicken broth
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1/4 cup lime juice, freshly squeezed
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1 avocado, peeled pitted and sliced
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1 serrano chili pepper, finely diced
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8 corn tortillas, cut into thin strips deep fried and drained on paper towels or 8 corn tortilla strips
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1 lime, cut into wheels
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1/2 cup fresh cilantro, chopped
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1/2 teaspoon ground black pepper (to taste)
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1 lb boneless skinless chicken breast, poached and shredded
Instructions
- Cook and shred chicken. Set aside.
- Pour olive oil into a large pot and heat over medium high heat until hot. Add the onion and saute for 4 minutes. Add the garlic and saute for another minute or until onions are translucent.
- Add the poblano chiles, tomatoes, spices and chicken broth. Stir and simmer for 15 minutes.
- Add the shredded chicken and lime juice and simmer for 10 minutes.
- Garnish each serving of soup with the avocado slices, diced serrano chile, tortilla strips, lime wheels, and cilantro. Also good with sour cream.