- 2 T. olive oil
- 1 ea. large onion, chopped
- 3 ea. garlic cloves, smashed and peeled
- 1/2 t. red pepper flakes
- 1/2 t. dried oregano
- 1/2 t. ground chile powder
- 3 c. water
- 3 T. fresh lime juice
- 1/2 t. salt
- 1 lb. boneless, skinless chicken breast halves
- 1 ea. 14.5-oz. can low-sodium chicken breast halves
- 1/2 ea. Avocado From Mexico, pitted, peeled, and diced
- 1/2 c. shredded Monterey jack or pepper-jack cheese
- 16 ea. tortilla chips
- In medium-size saucepan, heat oil over medium heat. Add onion, garlic, red pepper flakes, oregano, and chile powder. Cook, stirring, until onions and garlic are softened, about 5 minutes.
- Add 3 cups water, lime juice, and salt. Bring to simmer over medium-high heat. Add chicken and cook until white in center at thickest part, about 12 minutes. Remove chicken to a cutting board and let cool slightly. Let liquid in pot cool for 10 minutes.
- Using an immersion blender, puree liquid in pot until smooth. Or transfer contents of pot to blender, whirl to puree, and return pureed liquid to saucepan. Add tomato sauce, and simmer for 5 minutes over medium heat.
- Meanwhile, shred chicken into bite-size pieces, yielding around 2 cups.
- For each serving, place about 1/2 cup shredded chicken into a deep soup bowl. Ladle 1–1/4 cups soup into bowl. Top with 1/4 of the avocado and 2 tablespoons shredded cheese. Crush 4 tortilla chips over bowl. Serve immediately.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!