1 tablespoon ghee (clarified butter)
1 large yellow onion, diced
6 cloves garlic, peeled and minced
2 fresh jalapeño peppers, diced (and seeded, if you wish)
2 quarts chicken stock
1 28-ounce can diced fire-roasted tomatoes
1 pound of chicken breast, cooked and diced
1 cup fresh cilantro, chopped
juice of two limes
avocado slices, lime pinwheels, or minced fresh cilantro, for garnish
1. Heat ghee in a Dutch oven or soup pot over medium heat. Sauté onions until they are translucent, about 4 to 6 minutes.
2. Add garlic and jalapeños. Sauté for 1 to 2 minutes, or until fragrant. Pour in the chicken stock and tomatoes and bring to a medium boil, cooking for about 3 to 5 minutes.
3. Add the cooked chicken, cilantro, and lime juice, and stir. Serve the soup topped with whatever garnish you prefer!