Ingredients
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
4 cups chicken broth
1 14 oz. can diced tomatoes, undrained
1 1/2 cup shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded cheese (Mexican blend)
1 lime, cut into wedges
cilantro
salt
Preparation
Heat oil is sauce pan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic; cook 2 to 3 minutes, stirring frequently until vegetables are crips and tender.
Stir in broth, tomatoes and salt to taste. Heat to boil. Reduce heat: cover and simmer 15 minutes.
Add chicken; heat until hot.
To serve, peel and pit avocado. Cut into 1 inch slices. Ladle in soup, add avocado, top with tortilla chips, cheese, and cilantro. Serve with lime wedges on the side.
