Mexican Tortilla Chicken Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, chopped fine
• 2 garlic cloves, minced
• 1 large jalapeno, seeded and minced
• 3 medium ripe tomatoes, chopped
• 8 cups chicken stock
• salt & freshly ground black pepper
• corn tortilla chips, crushed (optional)
• 5 cups chopped cooked chicken (about)
• 2 avocados, halved, pitted, peeled, and diced (optional)
• 1 cup shredded monterey jack cheese (optional)
• 1/2 cup coarsely chopped fresh cilantro leaves, for garnish
• 1 lime, cut in wedges, for serving

Directions

1. 1

   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.

2. 2

   Pour in the stock, season with salt and pepper, and simmer for 20 minutes.

3. 3

   Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each.

4. 4

   Top with the diced avocado and crushed tortilla and cheese if using.

5. 5

   Garnish with cilantro and serve with lime wedges.