Authentic Mexican Chicken Avocado Soup

1.In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat until shimmering. Add the diced onion and jalapeño, sautéing for 5 to 6 minutes until the onion is translucent and soft.

2.Stir in the minced garlic, ground cumin, and dried oregano. Cook for about 60 seconds until highly fragrant, being careful not to burn the garlic.

3.Add the diced tomatoes and cook for another 3 minutes, stirring occasionally, until they begin to break down and release their juices.

4.Pour in the chicken stock and season with 1.5 teaspoons of salt and the black pepper. Increase the heat to medium-high to bring the liquid to a gentle simmer.

5.Carefully submerge the whole chicken breasts into the simmering broth. Reduce the heat to medium-low, cover the pot, and poach the chicken for 15 to 18 minutes. Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

6.Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. While the chicken rests, keep the broth on a very low simmer. Use two forks to shred the chicken into bite-sized pieces, then return the shredded meat to the pot.

7.Taste the broth and add more salt or pepper if needed. Stir in half of the fresh cilantro just before serving to maintain its bright green color and flavor.

8.To serve, ladle the hot soup into deep bowls. Top each portion immediately with several slices of fresh avocado, the remaining cilantro, and optional tortilla strips. Serve with lime wedges on the side, instructing guests to squeeze the juice in generously to brighten the broth.