Friar’s Bakehouse’s Sopa De Lima 

2 tsp. olive oil
1 small white onion, sliced thin
2 tbsp minced garlic
1 lb boneless skinless chicken breasts
6 cups chicken broth
1/4 cup fresh lime juice
1 – 14.5 oz can diced tomatoes
1/4 cup chopped cilantro
Salt and pepper to taste
6 hard taco shells
1 avocado, peeled and sliced (for garnish)
Lime slices (for garnish)

1.In stockpot, saute onion and garlic in olive oil until onion is transparent. Add chicken broth and chicken breasts. Simmer until chicken is cooked. Remove from heat, remove chicken and cool. When cool, thinly slice chicken and reserve.
2.Add lime juice, tomatoes and cilantro to broth. Simmer 10 minutes. Add sliced chicken. Simmer additional 10 minutes. Adjust seasonings.

To serve:
Break a taco shell in irregular pieces and place in serving bowl. Ladle chicken in broth over taco shell pieces. Top with lime slices and avocado wedge.

*** Makes 6 Servings***