1. Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onion, garlic, jalapeno, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. 2. Pour in the stock, season with salt and pepper, and simmer for 20 minutes. 3. Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. 4. Top with the diced avocado and crushed tortilla and cheese if using. 5. Garnish with cilantro and serve with lime wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
