If you do not have shredded chicken on hand, purchase a rotisserie chicken and shred the breast meat for use in this soup. Reserve the remaining meat for another use. Alternatively, poach or bake a whole, skinless, boneless chicken breast. Let cool, then shred the meat.

Ingredients:

1 Tbs. olive oil
1/2 white onion, finely chopped
2 tsp. chili powder or mince a fresh jalapeno
6 cups chicken stock (purchased)
2 cups shredded cooked chicken, homemade or purchased
Juice of 3 to 4 limes
Salt, to taste
1 1/2 cups corn tortilla chip pieces (optional)
1/2 cup shredded Monterey jack cheese
1 avocado, halved, pitted, peeled and cubed
1/4 cup chopped fresh cilantro

Directions:
Sauté the onion in a large saucepan over medium-high heat, warm the olive oil. When it is hot, add the onion and sauté until translucent, about 3 minutes. Add the chili powder (jalapeno)and stir until fragrant, about 1 minute. Pour in the stock and bring to a boil.

Finish the soup
Add the shredded chicken, reduce the heat to medium and simmer until the chicken is heated through, about 3 minutes. Add the lime juice to taste and season with salt. Ladle the soup into warmed bowls, garnish with the tortilla chips, cheese, avocado and cilantro and serve immediately. Serves 4 to 6.

Very tasty!

Adapted from Williams-Sonoma Food Made Fast Series (Oxmoor House, 2006).