Sopa De Lima

• 1 lb boneless skinless chicken breast, poached and shredded
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 fresh garlic cloves, minced
• 2 poblano chiles, roasted peeled seeded and finely diced or (4 ounce) cans diced mild green chilies
• 1 tomatoes, seeded and finely diced or (15 ounce) can diced tomatoes
• 1/2 teaspoon ground oregano
• 1/2 teaspoon ground thyme
• 1 teaspoon salt (to taste)
• 1/2 teaspoon ground black pepper (to taste)
• 2 quarts chicken broth
• 1/4 cup lime juice, freshly squeezed
• 1 avocado, peeled pitted and sliced
• 1 serrano chili pepper, finely diced
• 8 corn tortillas, cut into thin strips deep fried and drained on paper towels or 8 corn tortilla strips
• 1 lime, cut into wheels
• 1/2 cup fresh cilantro, chopped

1. Cook and shred chicken. Set aside.
2. Pour olive oil into a large pot and heat over medium high heat until hot. Add the onion and saute for 4 minutes. Add the garlic and saute for another minute or until onions are translucent.
3. Add the poblano chiles, tomatoes, spices and chicken broth. Stir and simmer for 15 minutes.
4. Add the shredded chicken and lime juice and simmer for 10 minutes.
5. Garnish each serving of soup with the avocado slices, diced serrano chile, tortilla strips, lime wheels, and cilantro. Also good with sour cream.

chicken, olive oil, yellow onion, garlic, poblano chiles, tomatoes, ground oregano, ground thyme, salt, ground black pepper, chicken broth, lime juice, avocado, serrano chili pepper, corn tortillas, lime, fresh cilantro

Taken from www.food.com/recipe/sopa-de-lima-206807 (may not work)