Tortilla Soup

From Nutrition Action, Jan/Feb 2010

8 cups low-sodium chicken broth
1 1/2 lbs boneless, skinless chicken breast
6 cloves garlic, thinly sliced
2 chili peppers, more to taste, thinly sliced
1 tsp kosher salt
2 cups corn, from 2-3 cobs or thawed from frozen
2 cups cherry tomatoes, chopped
1 avocado, cubed
1/4 red onion, diced
2 limes (1/2 lime for juice, 1 1/2 limes cut into 12 wedges)
1 cup cilantro leaves
2 oz. unsalted tortilla chips

In a large pot over high heat, bring the broth to a boil. Reduce the heat to very low. Gently simmer the chicken (well below a boil) until it's fully cooked, about 15 minutes. Remove the chicken from the broth and set aside. Stir the garlic, chilies, salt, and corn into the broth.

Gently toss together the tomatoes, avocado, onions, and juice of half the lime. Once the chicken is cool enough to handle, shred the meat, add it to the broth, and stir in the cilantro.

Garnish the soup with the avocado mixture and the chips. Serve with lime wedges. Makes 12 cups.

Note: For the most tender chicken, keep the burner low enough so that all you see are the occasional "lazy bubbles" gurgling up from the bottom of the pot.