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Ingredients
- 2 tablespoons olive oil
- 3 green onions, sliced
- 6 small skinless, boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
- Chopped fresh cilantro
- 1-1/2 teaspoons dried oregano
- Minced jalapeno chiles
- 9 cups canned low-salt chicken broth
- Lime slices
- 1/3 cup fresh lime juice
- 1-1/2 cups coarsely crushed tortilla chips
- 2 avocados, peeled, pitted, diced
- 3 tomatoes
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
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.
Saute three minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about eight minutes. Season soup to taste with salt and pepper. Divide crushed tortilla chips among six bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalapenos. Garnish with lime slices and serve. Makes six servings.
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