2 chicken breasts
2 quarts of chicken broth
1 chicken foot (optional – for good luck)
4 diced tomatoes
2 diced onions
2 diced jalapenos (optional – for extra heat)
6 sprigs of fresh cilantro (chopped)
2 avocados (thinly sliced wedges)
4 corn tortillas
corn oil or canola oil
salt & pepper to taste
In a large pot, simmer the chicken breast in the chicken broth for about 5 minutes.
Remove the breast from the broth.
Reduce to medium heat, add tomatoes and onions & optional jalapenos.
Shred the chicken breasts and return to the pot.
Add salt, pepper and the juice of 3 limes.
Let the the soup cook for about 20 minutes.
Top with cilantro and avocados.
Add tortilla to each individual serving to maintain some crunchiness.
Tortilla Strips Directions:
Slice tortillas into thin strips.
Pan fry in canola or corn oil until crispy.
Remove and place on paper towel to absorb excess oil.
Salt to taste.