|4 Limes||1 Jalapeno, seeded and chopped|
|2 Cups Cooked Chicken, cubed||3 Cups Chicken broth|
|1 tsp Salt||3 Cups Water|
|1/2 tsp Black Pepper||1 1/2 tsp Mexican Oregano|
|1 Tbsp Olive Oil||1 Avocado|
|1 Yellow Onion, chopped||1/4 Cup Queso Fresco|
|5 tsp Minced Garlic|
Juice limes until you have 1/4 cup juice. In a dutch oven or stock pot heat olive oil. Saute onion, garlic, and jalapeno in oil until tender. Sprinkle salt and pepper over chicken and add to onions, continue to cook until chicken is hot. Add broth, water and oregano. Cook until boiling, reduce heat and simmer for 20 minutes. Garnish with sliced avocado and queso fresco.