Ingredients:

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

Directions:

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.

3. Pour in the chicken stock and tomatoes and bring to a medium bowl, cooking for about 3 to 5 minutes.

4. Add the cooked chicken, cilantro, and lime juice, and stir. Serve the soup topped with whatever garnish you prefer.

Bon Appetit!