CHICKEN TORTILLA SOUP!

7 Jul

Broth: 1 quart chicken stock, 1 can of Goya tomato sauce
4 tablespoons fresh lime juice
1/2 cup chopped avocado
5 ounces (about 3/4 cup) cooked chicken, torn into pieces
1/3 cup chopped tomato
1/4 cup minced red onion
1/4 cup minced fresh cilantro
1/4 cup shredded sharp cheddar
2 teaspoons minced fresh jalapeno pepper
1/4 teaspoon sea salt
15 corn tortilla chips

1. In a large saucepan over medium-high heat, bring the chicken stock and 2 tablespoons of the lime juice to a boil.

2. Toss the avocado with the remaining 2 tablespoons lime juice in a medium bowl. Add the chicken, tomato, onion, cilantro, cheddar, jalapeno, and salt.

3. Divide the chicken mixture and tortilla chips among five bowls; pour broth over each.

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