INGREDIENTS :
4 (6 inches) corn tortillas, julienned
1 ½ tablespoon olive oil
1 white onion, sliced thinly
8 cloves garlic, thinly sliced
4 peppers fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves – cut into thin strips
1-quart chicken broth
¼ cup fresh lime juice
1 tomato, seeded and diced
salt and ground black pepper to taste
1 avocado – peeled, pitted, and diced
¼ cup chopped fresh cilantro
INSTRUCTIONS :
Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: Place the tortilla strips on the prepared baking sheet.
Step 3: Place the baking sheet inside the preheated oven and bake for 3 to 5 minutes or until the color turns light brown.
Step 4: Place a large bowl on the stove and turn the heat to medium.
Step 5: Add in oil and allow it to become hot.
Step 6: Sauté’ jalapeno and onion. Cook for 5 minutes or until the onion is translucent.
Step 7: Add in the chicken, lime juice, tomato, chicken broth, salt, and pepper. Stir until well mixed. Simmer for 10 minutes or until the chicken is cooked.
Step 8: Add in the avocado and cilantro. Cook for 3 minutes. Season with salt and pepper if needed.
Step 9: Ladle into serving bowls and dredge with the tortilla strips on top.
Step 10: Serve and enjoy!
