Chicken and Tortilla Mexican-Style Soup | RICARDO

Ingredients

• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon (5 ml) hot pepper (jalapeño or similar), cored and chopped
• 1 tablespoon (15 ml) olive oil
• 1 can 14 ounces (398 ml) diced tomatoes, drained
• 6 cups (1.5 litres) chicken broth
• 1 lime, washed and halved
• Salt
• pepper
• 2 cups (500 ml) cooked chicken, chopped
• 3 round 7-inch (18-cm) tortillas
• 2 tablespoons (30 ml) olive oil
• 2 green onions, chopped
• 1 avocado, peeled and cubed
• 1 mango, peeled and cut into julienne
• Chopped fresh cilantro, to taste
• 1 lime, cut into wedges
• Sour cream