Mexican Lime Soup Recipe
- 2 tablespoons olive oil
- 6 garlic cloves, sliced
- 6 small skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
- 1 1/2 teaspoons dried oregano
- 9 cups canned low-salt chicken broth
- 1/3 cup fresh lime juice
- 1 1/2 cups coarsely crushed tortilla chips
- 2 avocados, peeled, pitted, diced
- 3 tomatoes, chopped
- 3 green onions, sliced
- Chopped fresh cilantro
- Minced jalapeño chilies
- Lime slices
- Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Sauté 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper.
- Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalapeños. Garnish with lime slices and serve.
