SOUP: 1/4 c. extra-virgin olive oil 1 onion, chopped 1 head garlic, cloves finely chopped 2 lbs. skinless, boneless chicken thighs 1 32-oz. container (4 c.) chicken broth 1 1/2 c. Salsa Fresca 1 avocado, thinly sliced lengthwise 1 c. chopped cilantro 1/4 c. sour cream salt
SALSA FRESCA: 1 c. packed coarsely chopped cilantro 2 cloves garlic 1/2 onion, coarsely chopped 1 jalapeņo chile, halved lengthwise 2 1/2 lbs. ripe tomatoes (7 or 8), cored and quartered Juice of 1 lime salt
What to do:
1. In a large Dutch oven, heat the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 7 min. Add the garlic; cook for 3 min. Add the chicken thighs and broth, bring to a boil and simmer for 4 min. Stir in 1 c. pre-made salsa, cover and remove from the heat. Let stand until the chicken is cooked through, about 45 min. Transfer the chicken to a cutting board and shred. 2. Return the broth to a simmer; season with salt. Divide the chicken among 4 soup bowls and top with the avocado slices. Ladle the broth into the bowls and top each portion with the cilantro, sour cream and remaining salsa.
SALSA FRESCA: 1. Using a food processor, pulse the cilantro and garlic together for 30 seconds. Scrape down the sides, add the onion and jalapeņo and pulse until finely chopped; transfer to a medium bowl. 2. Working in batches, add the tomatoes to the food processor and pulse until finely chopped. Add to the cilantro mixture. Stir in the lime juice; season with salt.
