Chicken, Avocado, and Lime Soup

•    1 large onion
    •    2 tablespoons of garlic paste
    •    Roughly 1.5 tablespoons olive oil
    •    1 quart chicken stock
    •    1 skinless, boneless chicken breast
    •    Canned, diced tomatoes, drained
    •    Lime juice to taste – I ended up using like 1/3 cup, but I think most people would want about half that
    •    1/2 tablespoon of cumin
    •    1/2 teaspoon of paprika
    •    Dash of cayenne, if you like that sort of thing
    •    Salt & pepper to taste
    •    2 tortillas
    •    1-2 avocados depending on how many people you’re serving
    •    3ish green onions
    •    Fresh cilantro, chopped, if you have any

First, thinly slice the onion. Throw the onion, garlic, and olive oil into the soup pot over medium heat. Add a little bit of salt and pepper.

While that’s cooking, preheat your oven to 400 degrees and julienne the tortillas.
Spread the strips evenly over a cookie sheet and stick it in the oven for about 6 minutes.
Once the tortillas are in the oven, cut chicken into small pieces.

At this point, the onions should be soft and delicious-looking. Don’t let them get too brown…although that would probably taste delicious too. Throw in the chicken and tomatoes. Let the meat cook a little bit, then pour in the chicken broth and spices. Bring everything to a boil, then cover and reduce to a simmer.

While that’s happening, slice your green onions and cut your avocado into pieces. Toss the avocado in a bit of lime juice so that it doesn’t turn brown.

When the chicken is cooked through (about 6-8 minutes), add the lime juice a bit at a time, tasting frequently, until the broth is tart but not sour. Adjust the seasoning.

Let each person load up the soup with tortilla strips, green onions, and avocados. Also, fresh cilantro.