1 chicken (3 lbs.), cut into pieces
1 large onion, peeled and quartered
8 cloves garlic, minced
salt and pepper to taste
2 fresh tomatoes, diced
1 large avocado, peeled and diced
1/2 C. finely chopped cilantro
1 or 2 jalapeño peppers, seeded and finely chopped
2 limes, quartered
5 Whole Wheat tortillas, cut into thin strips and fried in oil or baked until crisp

Serves 6

Place the chicken pieces in a large pot with enough water to cover plus an extra inch. Add the onion and garlic, and bring to a boil over high heat. Reduce the heat and simmer covered for 90 minutes.

Remove the soup from the heat and transfer the chicken pieces to a plate.
When they have cooled, remove and discard the skin from the chicken.

Remove the meat from the bones and cut or shred it into small pieces.

Strain the broth through a sieve and return it to the pot. Add salt and pepper to taste.

Chop tomatoes, avocado and jalapeño. Keep chilled until serving time.

To serve:
Divide the chicken meat between six soup bowls.

Squeeze a lime wedge over the chicken then ladle the hot broth over the chicken and serve.


Place the chopped tomatoes, avocado, peppers, Tortilla Strips and cilantro in small bowls at the table, allowing each person to their favorite add garnishes.