Yucatan Lime Soup | Sopa de Lima

• 3 (6-inch) corn tortillas, cut into strips and fried
• 1 tablespoon canola oil
• 2 skinless chicken breast halves, boneless
• 2 (14.5 ounce) cans fat-free reduced-sodium chicken broth
• 3 garlic cloves, finely diced
• 2 parsley sprigs
• 1 medium yellow onion, chopped
• 2 medium Roma tomatoes, chopped
• 1 jalapeño chile, seeded, veins removed and chopped
• 1 teaspoon dried Mexican oregano, crumbled
• 1 teaspoon salt
• 1/3 cup fresh lime juice
• 1/4 cup fresh cilantro, chopped and lightly packed
• 1 large avocado, peeled and chopped in cubes

1. Place chicken breasts, broth, garlic and parsley in a medium saucepan. Bring to a boil; then reduce the heat and simmer until the chicken is cooked thoroughly, about 20 minutes.
2. Cool the cooked chicken in the broth and shred coarsely. Reserve on plate.
3. Strain chicken broth through a strainer into a large bowl and reserve.
4. In a large pot, heat oil and cook onion until softened, about 3 minutes. Add tomatoes, jalapeño and oregano. Cook and stir until mixture is nearly dry, about 5 minutes.
5. Add reserved chicken broth, chicken, salt, lime juice and cilantro. Bring to boil then reduce heat to simmer for 5 minutes.
6. To serve, divide soup among 4 soup bowls. Ladle soup and garnish with tortilla strips, and avocado cubes. Serve hot.