1 garlic clove
1 jalapeño (seeds and ribs removed)
2 avocados (skinned and pitted)
1 Tbsp lime juice
¼ to ½ tsp ground red pepper (to taste)
1 to 2 Tbsp olive oil
1 onion (diced)
4 cups chicken broth
1 lb boneless skinless chicken breasts (cut into ½” strips)
salt and pepper to taste
In a blender, combine the garlic, jalapeño, avocados, lime juice, ground red pepper and 1 cup water. Puree until smooth and set aside.
Heat the oil in a 5 qt pot over medium heat. Sauté the onion and cook, stirring frequently, until translucent, about 5 to 6 minutes.
Add the broth, salt and pepper. Bring to a simmer. Stir the chicken into the pot and cook until done, about 15 to 20 minutes.
Add the avocado puree and let heat through.