Chicken Tortilla Soup - cooking recipe

Ingredients

2 medium carrots, peeled and halved
Small bunch carrot and celery tops
1/4 tsp. cilantro
Small onion, quartered
1 whole chicken breast, skinless and boneless
3 medium cloves garlic, minced
8 c. chicken stock
3 Tbsp. vegetable oil
Small avocado
1/2 c. tomato sauce
2 Tbsp. lime juice
2 jalapeno chilies, seeded and quartered
Tortillas

Preparation

Combine carrots, celery and carrot tops, cilantro, onion, chicken breast, garlic and stock in a large soup pot. Bring to a boil over medium high heat. Reduce heat and simmer, covered for 25 minutes or until chicken is tender. Heat oil in fry pan over medium high heat. Cut tortillas into 1/2 inch strips and fry to desired crispness. Drain on paper towel lined plate. Strain simmered soup into large bowl and slice cooked carrots from the strained vegetables. Discard other vegetables, if desired. Remove chicken breast and refrigerate covered, until cooled. Once cooled, shred meat and add to broth, refrigerate. Once completely cooled, skim off any fat. Ten minutes before serving, bring soup to a simmer over medium high heat. Peel avocado and slice. Add avocado, tortilla strips, tomato sauce, lime juice, additional cilantro if desired, and jalapeno chilies to soup and stir. Simmer 5 minutes and serve.