Chicken Soup with Lime and Avocado

cooking.nytimes.com

Eitan Rosenthal

2 quarts chicken stock, preferably homemade, or 1 quart commercial chicken broth and 1 quart water

1 medium onion, finely chopped

1 garlic clove, minced

1 serrano or jalapeño chile, seeded if desired and minced

1 pound tomatoes, peeled, seeded and diced, or 1 (14-ounce) can, drained

1 cup shredded cooked chicken breast

¼ cup chopped cilantro

1 to 2 tablespoons freshly squeezed lime juice (to taste), plus thin slices of lime for garnish

1 avocado, cut in small dice or thinly sliced

Corn tortilla crisps for garnish

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer