Mexican Lime Soup

• 2 tablespoons olive oil
• 6 garlic cloves, sliced
• 6 small boneless skinless chicken breast halves, cut into 1/2 inch strips
• 1 1/2 teaspoons dried oregano
• 9 cups low sodium chicken broth
• 1/3 cup fresh lime juice
• 1 1/2 cups coarsely crushed tortilla chips
• 2 avocados, peeled, pitted and diced
• 3 tomatoes, chopped
• 3 green onions, sliced
• chopped fresh cilantro
• minced jalapeno
• lime slice

1. Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Saute 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper.
2. Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados, tomatoes, green onions, cilantro and jalapenos. Garnish with lime slices and serve.

olive oil, garlic, chicken, oregano, chicken broth, lime juice, tortilla chips, avocados, tomatoes, green onions, fresh cilantro, jalapeno, lime slice

Taken from www.food.com/recipe/mexican-lime-soup-262450 (may not work)