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NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Place the chiles and tomatoes on a baking sheet and broil until charred on one side. Use metal tongs to turn them over and char the other side.
Heat the oil in a Dutch oven or large pot over medium heat. Add the garlic and onion; cook, stirring frequently, for about 7 minutes. Toss in the tomatoes and chiles; use a wooden spoon to crush the charred tomatoes. Season with oregano, salt, and pepper. Add the broth, reduce the heat, and simmer for 25 minutes.
Stir in the chicken and cook for another 5 minutes. Squeeze the juice of 1 lime into the broth and season with salt and pepper. Add the tortilla chips and simmer for 1 minute. Serve the soup with lime wedges, cilantro, and slices of avocado.
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