You’re going to love this colorful, healthy soup that’s both fresh and filling. The recipe is from the America’s Test Kitchen New Family Cookbook.
- 1 tablespoon safflower oil
- 1 onion, minced
- 1 jalapeño chile, stemmed, seeded and minced
- 1 tablespoon chili powder
- 2 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons fresh lime juice plus optional lime wedges to serve
- 5 ounces tortilla chips, crushed into large pieces
- 3 plum tomatoes, cored, seeded, and chopped (about 1-1/2 cups)
- 2 ripe avocados, pitted and cut into 1/2-inch pieces
- 1/2 cup whole fresh cilantro leaves
- Heat oil in a large pot over medium heat. When it’s simmering, add the onion, jalapeño, chili powder, and garlic and sautè until onion is soft and fragrant, about 5 minutes.
- Add broth and bring to a simmer.
- Add chicken to the simmering broth and cook (with pan partially covered) for about 15 minutes.
- When chicken is no longer pink, remove from the broth with tongs and set aside to cool. Continue to let the broth simmer about 10 minutes longer, and in the meantime shred the cooled chicken.
- Remove broth from heat and add fresh lime juice. Portion the tortilla chips, shredded chicken, tomatoes, and avocado into individual bowls and ladle the broth over each portion. Sprinkle with cilantro leaves and serve, with extra tomatoes, avocado, cilantro and chips. A squeeze of fresh lime is delicious as well!