Ingredients
- 1 pound chicken (breasts, boneless skinless chicken breasts, poached and shredded
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 fresh garlic cloves, minced
- 2 poblano chiles, roasted peeled seeded and finely diced or 2 (4 ounce) cans diced mild green chilies
- 2 tomatoes, seeded and finely diced or 1 (15 ounce) can diced tomatoes
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground thyme
- 1 teaspoon salt (to taste)
- 1/2 teaspoon ground black pepper (to taste)
- 2 quarts chicken broth
- 1/4 cup lime juice, freshly squeezed
- 1 avocado, peeled pitted and sliced
- 1 serrano chili pepper, finely diced
- 8 corn tortillas (cut into thin strips deep fried and drained on paper towels or corn tortilla chips)
- 1 lime, cut into wheels
- 1/2 cup fresh cilantro, chopped
How to Make
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Step 1: Cook and shred chicken. Set aside.
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Step 2: 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.
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Step 3: Add the poblano chiles, tomatoes, spices and chicken broth. Stir and simmer for 15 minutes.
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Step 4: Add the shredded chicken and lime juice and simmer for 10 minutes.
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Step 5: Garnish each serving of soup with the avocado slices, diced serrano chile, tortilla strips, lime wheels, and cilantro. Also good with sour cream.
We hope you enjoy this recipe!
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