Mexican Lime Soup

• 2 tablespoons olive oil
• 6 garlic cloves, sliced
• 6 small skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
• 1 1/2 teaspoons dried oregano
• 9 cups canned chicken broth
• 1/3 cup fresh lime juice

• 1 1/2 cups coarsely crushed tortilla chips
• 2 avocados, peeled, pitted, diced
• Minced chile pepper
• lime slices

Heat oil in heavy large pot over medium heat. Add garlic and stir 20 seconds. Add chicken and oregano to pot; sprinkle with salt and pepper. Saute 3 minutes. Add broth and lime juice and bring to simmer. Reduce heat to medium-low and simmer gently until chicken is cooked through, about 8 minutes. Season soup to taste with salt and pepper.

Divide crushed tortilla chips among 6 bowls. Ladle soup into bowls. Top soup with avocados and jalapenos. Garnish with lime slices and serve.