1 or 2 jalapeno peppers, seeded and finely chopped
Optional garnish (omit for low fat or low carb)
5 corn tortillas,
cut into thin strips and fried in oil or baked until crisp
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 chicken places 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. Skim the fat off the surface
of the broth and warm over moderate heat. Add salt and pepper to taste.
Chop tomatoes, avocado and jalapeno. Keep chilled until serving time.
If desired, fry or bake tortilla strips.
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.
Serve the chopped tomatoes, avocado and cilantro on the side, allowing guests
to "play with their soup" and add garnishes as they see fit.