Ingredients Makes 4 to 6 servings
| 2 tbsp | olive oil, divided | 30 mL |
| 4 | boneless skinless chicken breasts | 4 |
| 1 cup | chopped onion | 250 mL |
| 2 | cloves garlic, minced | 2 |
| 2 | tomatoes, seeded and chopped | 2 |
| 6 cups | chicken broth | 1.5 L |
| 1⁄2 cup | freshly squeezed lime juice (4 to 5 limes) | 125 mL |
| 2 cups | broken corn tortilla chips | 500 mL |
| 2 | avocados, diced | 2 |
| 4 | green onions, green parts only, minced | 4 |
Instructions
- In a large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add chicken and cook, turning once, until no longer pink inside, 6 to 8 minutes per side. Transfer chicken to a cutting board and let cool.
- In a large pot, heat remaining oil over medium heat. Add onion, garlic and tomatoes. Cover and cook until onion is softened, 4 to 6 minutes. Add chicken broth and lime juice.
- Dice chicken and add to pot. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes. Ladle into individual bowls and garnish with equal amounts of tortilla chips, avocado and green onion.
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