Serves: 4
Total Calories: 1,964
1. Fry the tortilla strips in batches until crisp and golden brown, about 30 seconds for each batch. Drain on paper towels.
2. Put the chicken breasts, chicken broth, garlic, and parsley in a medium saucepan. Bring to a boil then reduce the heat and simmer until the chicken is white throughout, about 15 minutes. Cool the chicken in the broth 20 minutes pull the meat off the bone and shred coarsely. Reserve on a plate. Discard the bones. Strain the chicken broth through a strainer into a medium bowl and reserve.
3. In a large soup pot, heat 1 tablespoon of the oil from frying the tortillas and cook the onion until softened, about 3 minutes. Add the tomatoes, jalapeño, and oregano. Cook, stirring, until the juices reduce and the mixture is nearly dry, about 5 minutes. Add the reserved chicken broth, shredded chicken, salt, lime juice, and cilantro. Bring to a boil then reduce the heat and simmer 5 minutes. To serve, divide the tortilla strips among 4 soup bowls. Ladle the soup over the tortillas. Divide the avocado slices among the bowls. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Yucatán Lime Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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