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 jalapeño 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 jalapeño 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.