Juice from 1 lime (about 2 tbsp)
3/4 pound boneless skinless chicken thighs (I use chicken breasts)
2 tsp hot chili powder
2 tsp oil
3 cloves garlic, minced
1 can (14.5 ounces) jalapeno-flavored diced tomatoes (rotel)
3 cups chicken broth
1/2 cup shredded cheddar cheese
1 avacado, peeled & pitted, cut in chunks
-Heat broiler. Drizzle lime juice over chicken; sprinkle with 1 tsp of the chili powder. Coat broiler pan with nonstick cooking spray. Broil chicken 5-6 minutes per side of until done. Remove, set aside.
-Heat oil in a large, deep pot over medium heat. Add garlic and remaining tsp of chili powder. Cook 1 minute. Add tomatoes (with their juice), broth, and 1 cup water. Bring to a boil; reduce heat to medium low and cook 10 minutes, covered.
-To serve: tear chicken into small pieces and divide among 4 bowls. Divide tomato broth among the bowls; top with cheddar cheese, avocado, and tortilla chips. (I’ve usually add the chicken to the soup and let it simmer until I’m ready to dish it up).